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Chicken Stew

Yield 2 1/2 quarts


  • 1 (5-pound) stewing hen, cut up
  • 3 quarts water
  • 1 medium onion, quartered
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon rubbed sage
  • 1 (17-ounce) can whole kernel corn, drained
  • 3 cups diced potato
  • 6 stalks celery, sliced
  • 6 medium carrots, scraped and sliced
  • 1/4 cup all-purpose flour
  • 1/3 cup water

How to Make It

  1. Combine chicken, water, onion, salt, pepper, oregano, and sage in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut meat into bite-size pieces; discard bones, and set meat aside.

  2. Add chicken, corn, potatoes, celery, and carrots to broth; simmer, uncovered, 1 1/2 hours or until vegetables are tender.

  3. Combine flour and water, stirring until smooth. Add flour mixture to stew; cook, stirring frequently, until stew is thickened. Serve immediately in individual bowls.

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