Country captain

Yield: 6 servings

Measure Ingredient
1 \N (5 1/2-to-6 lb) stewing hen
\N \N =OR=- Capon,
\N \N Cleaned and dressed
2 \N Whole bay leaves
2 \N Stalks celery (include
\N \N Tops)
2 quarts Water
2 larges Yellow onions -- peeled
\N \N Coarsely chopped
2 larges Sweet green peppers; cored
\N \N Seeded & coarsely ch
2 \N Garlic cloves -- peeled and
\N \N 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
\N \N With their juice
3 cups Reserved chicken stock
1 cup Toasted slivered almonds --
\N \N (topping)

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 :

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