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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 16 |
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Ingredients:
1 3-pound broiler/fryer chicken, cut up |
2 quart(s) water |
1 quart(s) milk |
1 1/2 medium to large green bell peppers, shredded (or chopped) |
2 teaspoon(s) hickory-smoked salt |
1 tablespoon(s) plain salt |
3/4 teaspoon(s) black pepper |
1/2 cup(s) flour |
2 tablespoon(s) butter |
Directions:
1. In a 6- to 8-quart pot, boil chicken and water for 10 minutes. Keep covered. 2. Add milk, green pepper, salts and black pepper. Cook over low heat, stirring occasionally until meat begins to come off drumsticks. 3. Remove pot from heat. Remove chicken from pot and let cool. Remove about 1/2 cup broth and set aside. 4. Shred chicken with fingers. Keep skin and any green pepper aside. Discard bones. 5. Return chicken to pot with broth. Stir over low heat. 6. In a blender, puree the skin and bits of green pepper, using a small amount of broth. Stir puree into pot with chicken. 7. Make a paste with the flour and reserved 1/2 cup broth. Add more broth from pot as needed to turn paste into a thin mixture. Then pour the flour mixture into the pot along with the butter. Stir constantly as the pot comes to a simmer. Simmer for a few minutes until flour mixture is cooked and stew is thickened. Serve with crackers on the side.
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