Reference > Farmer's Cookbook > POULTRY AND GAME > Chicken Stew
  Chicken Gumbo Chicken Pie  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Stew

Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chicken Gumbo Chicken Pie  
 
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