Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Stewing chicken; abt 6 lbs. |
3 cups | Water |
1 \N | Carrots; sliced |
1 small | Onion; sliced |
2 \N | Celery; with leaves |
½ teaspoon | Salt |
⅛ teaspoon | Paprika |
Clean chicken and cut into pieces. In a large pot, bring water, carrot, oni on and celery to a boil. Drop chicken one piece at a time into the boiling liquid, slowly and gently. Cover pot. Let simmer for about 2 hours or until tender. After the first hour, add salt and paprika. After 2 hours, lift chi cken pieces from pot. Make a thick gravy of stock remaining in pan using a standard recipe. If gravy separates, thicken it with two or more tablespoon s of cream. Serve with noodles, dumpings, rice or spaghetti.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00