Sunday, February 26, 2012

Chicken Stew

There's nothing better than a big bowl of chicken stew on a cool night. The sun was shining; but that wind was quite cold.
The rich broth is so good you could sip it through a straw. Bake up a skillet of cornbread to serve with it and you are set. I like to cut my bread in half and spoon the stew on top of it; soaking up that broth. This makes a big pot of chicken stew so you'll have plenty left over for a night you don't want to cook.

  • 3 lbs. chicken thighs* (or 1 large hen)
  • 1 large or 2 small onions cut into big chunks
  • 1 can green and white lima beans
  • 1 can green beans
  • 1 can young, small peas
  • 1 can whole kernel corn
  • 1 can sliced carrots
  • 1 can sliced potatoes
  • 3 jars canned whole tomatoes (or 2 cans store bought)
  • 8 oz. jar Cheese Whiz
  • Salt and pepper to taste
Place chicken thighs in a large soup pot and totally cover with at least an additional 1" of water on top. Bring to a boil. As fat forms on the top of the water, spoon it off. Season with salt & pepper. Let it cook at a medium boil for at least 1 hour. Remove chicken from pot and set to the side to cool slightly.

Open and drain all vegetables and pour into broth along with chunks of onion. Bring up to a medium boil. Spoon in Cheese Whiz and stir until blended well. (The secret to that pretty colored broth!) With a teaspoon, taste broth and determine if it needs additional salt, pepper or bouillon. Remove skin and bones from chicken. Mash the chicken with your fingers to break it down and return to the pot. Allow it to cook on medium-low, uncovered for at least an hour

*Thighs will make the richest broth. If you choose to use chicken breasts or a whole fryer, add chicken flavored Better than Bouillon for a better tasting broth.

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