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Fresh Vegetable And Chicken Stew

Yield about 2 quarts or 6 to 8 servings


  • 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

How to Make It

  1. 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.

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

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

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