3 (3 ½
-pound) stewing chickens
6 to 8 cups hot water
8 teaspoons (=2 ⅔ tablespoons) salt
1 carrot, quartered
1 cup celery, chopped
12 parsley sprigs
¾ teaspoon savory leaves
1 medium onion
Cut chicken in pieces. Put in large kettle and add remaining ingredients. Bring to boil; simmer about 3 hours, until chicken is very tender.
Remove chicken from kettle and strain broth. Return broth to heat and simmer until reduced to half its measure, Remove meat from bones; leave it in small pieces.
Add chicken to cooked-down broth; simmer 5 minutes. Pour into 9 x 5 x 3” loaf pan, cover and weight down to press. Chill overnight.
To serve, cut in ½ “ slices.
Actually, the aunts, Olive and Mabelle, made this in a 9-by-13-by-3” baking pan. Triple or quadruple the ingredients. It was popular at family potlucks, especially during the holidays. Probably have to live on a farm to have that many stewing chickens handy.
You can find the above and related recipes by tapping here on the Home Cookin' index.
Please tell us what you think! Back Home
Copyright © 1999-2005 S.H. Klock/ The Recipe
Reader / at Home Cookin'.