Southern Style Chicken Stew
chicken - whole, pieces or just chicken breasts
Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
Serve hot with a dash of hot sauce if desired and saltine crackers.
***This recipe serves 8 to 10 people.
Recipe from Donya Mullins |
A Southern Soul