Traveling Across

Chicken Stew

Home >> Recipes >> Poultry Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 fowl 4 1/2 pounds
1/2 cup flour
lard and butter, half and half
3 cups chicken stock, hot
1 1/2 cups small white onions, peeled
1 bunch young carrots, wash, scrape
4 tablespoons flour


Wash the fowl carefully then cut in pieces, then wipe dry. Blend salt, pepper with the flour and dredge chicken. Heat butter and lard in skillet to 1 inch and fry chicken a golden brown. Drain off all fat. Place cooked chicken in kettle, add hot stock, cover tightly and cook over low fire 1 hour. Add small onions and cook 30 minutes, add carrots. Simmer 1 1/2 hours or until chicken is tender. Remove all fat. Add salt to suit taste. Blend flour with a little cold water, add to hot stew. Arrange on a hot platter.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.