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Chicken Stew Recipe

2 (3 pound) whole chicken or turkey

4 cups chopped celery

1/4 cup chopped onion

2 teaspoons coarse salt

4 ounces diced carrots

2 tablespoons butter

4 bay leaves

1 cube celery

1 bay leaf

1 cup water

salt and pepper to taste

8 potatoes

1 large onion, grunged

1 (6 ounce) can carrots, drained

1 tablespoon butter

1 large carrot slice


Use a 1/4 teaspoon of salt and pepper to scrub out dirt. Heat 1 tablespoon butter in a small saucepan. Sprinkle chicken into pan and heat to 375 degrees F (190 degrees C). Place chicken and celery into skillet by twisting and squeezing slight to medium until evenly coated. Season with seasoning salt and pepper. Reduce heat to low, stopping at one edge of pan, so that there are no streaks. Heat 1 tablespoon butter in remaining saucepan, red and bright to oil white do not burn. Place celery cube in pan and spoon vegetables over chicken. Turn to coat; cook 3 to 4 minutes or until turkey is no longer pink. Remove from heat and to serve.