Chicken Stew
Ingredients:
1 fowl 4 1/2 pounds
salt
pepper
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
Directions:
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.
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