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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Grandma Duffey's Chicken Stew
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This is quick and easy! When I was a young girl growing up in North Carolina, my Grandma Duffey made this on the fourth of July every year. She made it outside over a cast iron pot placed over a fire. Thankfully, HSN's T-fal 12-Quart Stock pot makes it easy to make indoors any time of the year! It's great served with crackers. 1.5 hours Many! Ingredients 1 Whole Chicken 1 Gallon Milk 1 to 2 Hot Dried Chili Peppers, chopped up. Try one at first, it adds quite a bit of heat. If you can stand more then add 2. 1 stick butter or margarine Plenty of salt and ground black pepper to taste Directions Boil chicken in Stock Pot until it is coming off the bones. Then tear off meat and throw away bones and skins as well as any fat. Leave 6 cups of the water that cooked the chicken in the stock pot. Then add butter and chicken meat until butter is melted. I leave the stove on high until the butter melts, then change to medium heat for the rest of the cooking. Add all other ingredients until hot. Do not Boil. My family loves to eat it on Christmas Eve, it's also a request every year from my friend Yanira's son, Lee! This recipe is great when it's cold or rainy out as well. ENJOY!
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