Virginia Stewed Chicken

Ingredients

• fully a pint of meat from one or two roast chickens
• Take bones, etc.
• three large, firm tomatoes peeled and cut fine
• one green sweet pepper seeded and chopped
• the corn cut from a dozen ears
• two scant tablespoonfuls of flour
• season to taste

Method

1. 1

   Simmer bones in cold water for two hours, strain.

2. 2

   Add diced meat, tomatoes, pepper, and corn.

3. 3

   Thicken with flour dissolved in cold water, simmer for fifteen minutes.

4. 4

   Serve garnished with fried hominy.

As published

This recipe was extracted from Kirmess cook book (1907), page 78. The excerpt below is the record exactly as published.

VIRGINIA STEWED CHIOKEN. Miss W., Portsmouth, N. H. From one or two roast chickens, left from a previous meal, cut and dice the best portions so as to have fully a pint of meat. Take bones, etc., put in a kettle, cover with cold water, heat and simmer slowly for two hours, then strain. To this stock add the diced meat, three large, firm tomatoes peeled and cut fine, one green sweet pepper seeded and chopped, and the com cut from a dozen ears. Repeat, thicken with two scant tablespoon- fuls of flour dissolved in cold water, season to taste

Cook this with the app: pantry check, scaling, and the assistant.