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Recipe Summary

Yield:
about 2 quarts or 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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