Fresh Vegetable And Chicken Stew

Oxmoor House
about 2 quarts or 6 to 8 servings


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3 tablespoons shortening
1 (3- to 3 1/2-pound) broiler-fryer, cut up
6 1/2 cups water, divided
5 medium onions, chopped
1 cup diced potatoes
1 cup sliced carrots
1 cup frozen lima beans
2 teaspoons salt
1/2 to 3/4 teaspoon pepper
1/3 cup all-purpose flour


Melt shortening in a large Dutch oven. Sauté chicken in shortening until brown on all sides. Add 6 cups water, and bring to a boil. Cover and simmer 1 hour or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and chop meat.

Bring broth to a boil; stir in chopped chicken, onion, potatoes, carrots, lima beans, salt, and pepper; simmer, uncovered, 30 minutes.

Combine flour and remaining water, stirring until smooth. Stir flour mixture into stew; cook, stirring constantly, until thickened.

Created date

February 2010