Let’s talk about food. Let’s talk about food. When we said we wanted food, food, we really meant homemade food. No fast food. We want something we can feel! Something that is the work of love. It is usually a type of meat with sauce, which is cooked on the fire for at least an hour. I’m talking about a southern style chicken stew today. That’s what my ancestors did to fill their families. It is relatively cheap and still has a long way to go. It is also easy to lift. I’ll show you!
Did you know that you can save a few pieces by buying a whole chicken and cutting it into pieces yourself? Price for hips, chest and wings separately. Now look how much a whole chicken costs. Do you see that? I bought it for four dollars and a few cents. There’s nothing you can do! I cut it up and spiced it! One thing that hurts me is the chicken and the herbs! It may look like a lot of spices, but I promise you the chicken can handle it. This is also the only time we add herbs to this recipe. The chicken is responsible for seasoning the whole dish. It is perfectly adapted to its use.
Give it some color
Roasting the chicken is an important step. Not everyone does. But I’m not a fan of wet goose bumps. So I tanned to get a better taste for clear skin. This won’t take long. But the taste is unmistakable.
It’s not fast food. I’ll light the pot and let go. The most important thing is slowness and moderation. We want the sauce to be thick and the chicken to melt directly on the bone! And that’s exactly what you get with this recipe. My mother always added potatoes. They absorb so much of the flavour of the chicken and are so delicious in this dish! That’s not necessary. But I advise you to try.
Some people serve it with pasta. I prefer it to rice. But that part is entirely up to you. Add a green vegetable and corn cake!
Happy Cooking, B. Coop
Southern chicken stew
Southern steamed chicken with a sauce that sticks to the bone! A well seasoned chicken that falls straight off the bone in a fragrant, spicy, homemade sauce.
Whole chicken cut into pieces
Cajun St. John’s Wort
Poultry Seasonal classification
- 1/2 butter on a stick
cut into small cubes
Flour for general use
- 4-5 cups
- 2 Potatoes
Peeled and chopped into small pieces
- You do not need salt and pepper to taste
- Boiled white rice
- Season the chicken to taste with evenly spiced Cajun, onion powder, garlic powder, poultry and Italian herbs.
- Heat the vegetable oil in a large pot or in a Dutch oven.
- When the oil heats up, add the chicken meat and peel it first.
- Fry the chicken on each side for 3 minutes.
- Never mind;
- Put the oil in the same pan and let it melt.
- Mix the onions, paprika, celery and garlic.
- Sota for 2 to 3 minutes.
- Sprinkle with flour.
- Stir for about 1 minute or until the flour is no longer visible.
- Stir in the stock
- Boil it.
- Put the chicken back in the pot.
- Reduce the fever to a minimum, cover with a lid and cook for 1 hour.
- You don’t have to do this: Add the potatoes after boiling for one hour.
- Continue cooking for 30 minutes to an hour until the potatoes are cooked and the chicken is as tender as you like.
- Try to adjust if necessary
- Serve over hot rice.
- Have fun!
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