Haverford Township Historical Society
Colonial Living Chicken Stew
(Serves 6 – 8)
Ingredients:
6 – 8 pieces chicken – legs and thighs (skin removed, if desired)
7 red potatoes
4 carrots
1 small onion
3 – 4 chicken bouillon cubes
Salt and pepper
Fresh or dried herbs such as thyme, rosemary, parsley, oregano
Directions:
Place chicken in large pot and cover with water plus an inch. Add bouillon cubes, salt and pepper to taste. Bring to a boil, then lower heat and simmer for one hour. Chop vegetables into bite-sized pieces, and add to stew. Continue cooking for another hour or until chicken is thoroughly cooked and falling off the bones. Remove bones, if desired. Add coarsely chopped herbs.