This recipe is probably 100 years old....and still as good today as it was when I was in grade school [not saying how long, but long enough!] it's better the 2nd and 3rd day and was excellent last night with some corn bread dressed up with bacon, corn, serrano pepper and green onion!
Courtland [AL] Chicken Stew
1 large hen
2 large onions, chopped fine
4 1# cans tomatoes
8 large potatoes
1 tbsp salt
1/3 teaspoon black pepper - I use more
1/4 tsp red pepper
2 TBSP vinegar
1/2 # butter if hen is not fat - leave it out if you must, but a little bit is good!
1 can tomato paste
1 17 oz cans white corn [I've used frozen white and yellow]
Boil hen in small amount of salted water. When done remove bones and skin/fat and cut up. Return chicken to stock. [*I cook chicken with some onion, celery, salt]. Put potatoes into stock whole, add remaining ingredients except corn. Cook until potatoes are done take a potato masher and smush up the potatoes in the pot [the original says mash them and return, but I like chunks of potato in mine]. Add the corn after the stew is nearly done. Cooking time is about 5 hours [and worth every minute!!!!] This is better the next day - I can tell mine is done when the chicken is shredded to bits.
Courtland [AL] Chicken Stew
1 large hen
2 large onions, chopped fine
4 1# cans tomatoes
8 large potatoes
1 tbsp salt
1/3 teaspoon black pepper - I use more
1/4 tsp red pepper
2 TBSP vinegar
1/2 # butter if hen is not fat - leave it out if you must, but a little bit is good!
1 can tomato paste
1 17 oz cans white corn [I've used frozen white and yellow]
Boil hen in small amount of salted water. When done remove bones and skin/fat and cut up. Return chicken to stock. [*I cook chicken with some onion, celery, salt]. Put potatoes into stock whole, add remaining ingredients except corn. Cook until potatoes are done take a potato masher and smush up the potatoes in the pot [the original says mash them and return, but I like chunks of potato in mine]. Add the corn after the stew is nearly done. Cooking time is about 5 hours [and worth every minute!!!!] This is better the next day - I can tell mine is done when the chicken is shredded to bits.