Post by mommadee48 on Sept 24, 2021 16:00:37 GMT -5
THIS RECEPT YOU CAN MAKE IT YOUR OWN:
THIS IS WHAT I LIKE.
MOMMA DEE'S RECEIPT:
CHICKEN STEW:
YOU WILL NEED EITHER A "CORNISH HEN or a WHOLE CHICKEN or CHICKEN PART'S.
GET A GOOD SIZE POT AND AFTER CLEANING YOUR POULTRY ,PUT INTO POT WITH ENOUGH (for taste) "BOULLION" /WATER, (BOX OR JAR, DRY or BOTH) WITH 2 BAY LEAVES , 1 tsp. OF SEA SALT AND BRING TO A BOIL.
COOK FOR 45 MINUTES. NOTE: ONCE IT BEGINS TO BOIL TURN DOWN TO MEDIUM/LOW HEAT SO IT DOESN'T FLOW ONTO THE BURNER.
WHILE COOKING THE POULTRY, THIS BEGINS PREP TIME:
CHOP UP 1CUP OF CELERY, CARROTS, ONIONS, SET A SIDE, MEASURE OUT I/2CUP OF FROZEN PEA'S AND SET ASIDE ALSO.
GET A SMALL BOWL and MEASURE OUT the SPICES, and PLACE ALL INGREDIENTS IN THE BOWL AND SET ASIDE ALSO.
1/2 tsp. DRIED BASIL,
1/2 tsp. CHILLI POWDER
3/4 tsp. GARLIC POWDER
1/4 tsp. GROUND PAPRIKA POWER REG. ( YOU CAN USE ANY PAPRIKA YOU LIKE INSTEAD).
1 tsp. OF SEA SALT (YOU CAN USE ANY SALT YOU LIKE)
1/4 tsp. BLACK PEPPER
1/2 tsp. DRIED MUSTARD
ONCE POULTRY IS COOKED, REMOVE AND LET DRAIN AND REST UNTIL COOL.
WHILE POULTRY IS COOLING ADD TO THE POT ALL THE INGREDIENTS and SPICES AND COOK ANOTHER FOR 45 MINUTE'S or UNTIL DONE.
NOTE: WHILE THE POT IS COOKINF VEGGIES +,
DEBONE THE CHICKEN AND SKIN, PUT MEAT IN ANOTHER BOWL AND SET ASIDE. AT THIS TIME YOU CAN BRAKE UP THE POULTRY OR LEAVE WHOLE.
" AT THIS POINT (I) LIKE TO LET THE POT OF LIQUID COOL DOWN WHERE I CAN PLACE IT INTO THR FRIG. AND HAVE THE FAT COLD, WHERE I AM ABLE TO REMOVE AS MUCH FAT OFF THE TOP BEFORE RETURNING IT TO THE BURNER TO REHEAT FOR THICKING; OR NOT".
MAKE UP YOUR FLOUR WITH WATER or MILK FOR THICKENING (MAKE SURE YOU WORK OUT ALL THE LUMPS IN THE FLOUR MIXER BEFORE ADDING)
NOTE: YOU CAN LEAVE IT WITHOUT THICKENING AND USE IT AS A SOUP.
YOU CAN ADD NOODLES OR NO NOODLES; ALSO YOU CAN MAKE IT THICK LIKE A GRAVY FOR STEWED CHICKEN, POUR OVER "RICE, BISQUIT'S, POTATOES, DUMPLINGS, OR EVEN NOODLES"
YOUR CHOICE.
THIS IS WHAT I LIKE.
MOMMA DEE'S RECEIPT:
CHICKEN STEW:
YOU WILL NEED EITHER A "CORNISH HEN or a WHOLE CHICKEN or CHICKEN PART'S.
GET A GOOD SIZE POT AND AFTER CLEANING YOUR POULTRY ,PUT INTO POT WITH ENOUGH (for taste) "BOULLION" /WATER, (BOX OR JAR, DRY or BOTH) WITH 2 BAY LEAVES , 1 tsp. OF SEA SALT AND BRING TO A BOIL.
COOK FOR 45 MINUTES. NOTE: ONCE IT BEGINS TO BOIL TURN DOWN TO MEDIUM/LOW HEAT SO IT DOESN'T FLOW ONTO THE BURNER.
WHILE COOKING THE POULTRY, THIS BEGINS PREP TIME:
CHOP UP 1CUP OF CELERY, CARROTS, ONIONS, SET A SIDE, MEASURE OUT I/2CUP OF FROZEN PEA'S AND SET ASIDE ALSO.
GET A SMALL BOWL and MEASURE OUT the SPICES, and PLACE ALL INGREDIENTS IN THE BOWL AND SET ASIDE ALSO.
1/2 tsp. DRIED BASIL,
1/2 tsp. CHILLI POWDER
3/4 tsp. GARLIC POWDER
1/4 tsp. GROUND PAPRIKA POWER REG. ( YOU CAN USE ANY PAPRIKA YOU LIKE INSTEAD).
1 tsp. OF SEA SALT (YOU CAN USE ANY SALT YOU LIKE)
1/4 tsp. BLACK PEPPER
1/2 tsp. DRIED MUSTARD
ONCE POULTRY IS COOKED, REMOVE AND LET DRAIN AND REST UNTIL COOL.
WHILE POULTRY IS COOLING ADD TO THE POT ALL THE INGREDIENTS and SPICES AND COOK ANOTHER FOR 45 MINUTE'S or UNTIL DONE.
NOTE: WHILE THE POT IS COOKINF VEGGIES +,
DEBONE THE CHICKEN AND SKIN, PUT MEAT IN ANOTHER BOWL AND SET ASIDE. AT THIS TIME YOU CAN BRAKE UP THE POULTRY OR LEAVE WHOLE.
" AT THIS POINT (I) LIKE TO LET THE POT OF LIQUID COOL DOWN WHERE I CAN PLACE IT INTO THR FRIG. AND HAVE THE FAT COLD, WHERE I AM ABLE TO REMOVE AS MUCH FAT OFF THE TOP BEFORE RETURNING IT TO THE BURNER TO REHEAT FOR THICKING; OR NOT".
MAKE UP YOUR FLOUR WITH WATER or MILK FOR THICKENING (MAKE SURE YOU WORK OUT ALL THE LUMPS IN THE FLOUR MIXER BEFORE ADDING)
NOTE: YOU CAN LEAVE IT WITHOUT THICKENING AND USE IT AS A SOUP.
YOU CAN ADD NOODLES OR NO NOODLES; ALSO YOU CAN MAKE IT THICK LIKE A GRAVY FOR STEWED CHICKEN, POUR OVER "RICE, BISQUIT'S, POTATOES, DUMPLINGS, OR EVEN NOODLES"
YOUR CHOICE.