Country captain
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (5 1/2-to-6 lb) stewing hen | |
| =OR=- Capon, | ||
| Cleaned and dressed | ||
| 2 | Whole bay leaves | |
| 2 | Stalks celery (include | |
| Tops) | ||
| 2 | quarts | Water |
| 2 | larges | Yellow onions -- peeled |
| Coarsely chopped | ||
| 2 | larges | Sweet green peppers; cored |
| Seeded & coarsely ch | ||
| 2 | Garlic cloves -- peeled and | |
| Crushed | ||
| ¼ | cup | Olive or other cooking oil |
| ⅓ | cup | Minced parsley |
| 1 | cup | Dried currants or raisins |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Dried thyme -- crumbled |
| ¼ | teaspoon | Ground cloves |
| 2 | teaspoons | Salt |
| 2 | cans | (1 lb -- 12 oz) tomatoes |
| With their juice | ||
| 3 | cups | Reserved chicken stock |
| 1 | cup | Toasted slivered almonds -- |
| (topping) | ||
Directions
REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle. Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve.
Re-cover the chicken and simmer 1-to-1½ hours or until tender.
Lift the chicken from the kettle and cool, strain the stock and reserve. In the same kettle, stir-fry the onions,green peppers and garlic in the oil 8-to-10 minutes over moderate heat until Makes 6 to 8 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK =============== Reply 8 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 1 99 To: BGMB90B ELAINE RADIS Date: 06/01 From: BGMB90B ELAINE RADIS Time: 9:12 PM MM: CREAMY RICE PUDDING Recipe By :