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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderful stew to be served over rice. It is from the Pavilion Restaurant in Edisto Beach, SC. Ingredients:
1 large chicken |
5 cups water |
salt |
4 strips bacon, diced |
3 large onions, sliced |
3 cups chicken broth |
1/2 bottle worcestershire sauce |
1 (32 ounce) bottle ketchup |
1 tablespoon black pepper |
1 teaspoon cayenne pepper |
1/2 cup flour, mixed with water |
6 sliced hard-boiled eggs |
1/2 cup butter |
Directions:
1. Cover chicken with water in a large stockpot, salt to taste, bring to a boil and then simmer til tender.
2. Drain, but save the broth.
3. Saute bacon until almost crispy, add onion and saute until soft.
4. Add 3 c broth, worcestershire, ketchup and seasonings; bring to a boil and thicken with the flour/water mixture Stir in butter just before serving; serve over fluffy white rice with a salad and hushpuppies.
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