Poultry, Soups and Stews

Chicken Stew

  • 1/2 cup Butter
  • 1 cup Celery, minced
  • 3 tablespoons Shallots, minced
  • 1 quart Milk
  • 1 pound Chicken, boiled
  • ~ Salt and pepper to taste
  • ~ Cayenne pepper

    • Stew one pound of chicken in water until tender. Strain and shred or chop the chicken meat.

    Saute shallots and celery in butter until shallots are tender and clear.

    Pour milk into large stock pot, add butter, celery, and shallots. Heat to near boiling then reduce to simmer. Add Chicken, salt, pepper, and cayenne.

    Stir constantly until heated through. Serve hot.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by C. Ray Turner of Gaffney, SC (USA). 

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