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Chicken Stew
Yield: 6 to 8 servings
Ingredients:
- 1 whole chicken
- 1/2 stick butter
- 1 Tbsp flour
- 1-2 c milk or cream or evaporated milk
- 1 onion cut up
- Texas Pete hot sauce
- 1 tsp poultry seasoning
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups thinly sliced carrots
- 1 1/2 cups frozen peas
Directions:
- Stew chicken.
- Skim fat from chicken broth.
- Cook onion, carrots and peas in chicken broth or in butter.
- De-bone cooked chicken.
- Make a thickening mixture with the melted butter and flour.
-
Whisk in milk.
- Add milk to the broth.
- Add the chicken and seasoning. Do NOT boil.
- Serve with saltine crackers.