Thursday, October 1, 2009

Chicken in a Pot

Granny Lutz would kill and dress a chicken after church, then fry it up for Sunday Dinner.  Times have changed now chickens are fancy pets and most cooks don't know how to cut up a chicken.  Enjoy this classic recipe and think of our ancestors that didn't have the luxury of shopping at Wal Mart!

Chicken in a Pot

  • 1 whole chicken, about 3 1/2 pounds
  • 1 large onion, chopped
  • 2  garlic cloves, chopped
  • 4 celery stocks, chopped into 2-inch pieces
  • 4 large carrots, peeled & chopped into 2-inch pieces
  • 1 cup frozen peas or any favorite vegetable 
  • 8 small red potatoes, scrubbed/cut in half
  • 6 cups low-sodium chicken or vegetable broth plus 2 cups water
  • 3 tablespoons chopped  parsley
  • 2 bay leaves
  • 1/4 teaspoon freshly ground black pepper

  • Butcher and dress a hen or shop at your local market for a plump 3 1/2 lb hen.
  • (Remove inside packet with giblets) Cook chicken whole or cut in pieces 
  • Place chicken, onion, garlic, celery, carrots, peas and potatoes in a stockpot large enough to hold the chicken and vegetables together. Add broth, 2 cups water, parsley, bay leaves and pepper. Bring to a simmer over medium-high heat. 
Reduce heat to maintain a simmer and cook, uncovered, making sure the chicken is submerged (add more water or broth if needed), for 45 to 50 minutes or until chicken is tender and juices run clear when pierced with a fork and vegetables are tender. Remove chicken from pot and set aside until cool enough to handle. Carve chicken into pieces and serve with vegetables and broth. Serve with crusty bread for soaking up the broth.

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