Fickle Creek Stewed Chicken

Tomato-Chicken Stew

This is a very simple, flexible recipe that can be altered in many ways and always turns out great. We like it because it makes good use of our oh-so-flavorful stew hens, and we use ingredients entirely from our farm except the salt. Written here for 5# of stew hen, but the amounts are even so they may be halved easily. Logical substitutes are noted in parentheses. Enjoy!

 

1 large or 2 small stew hens, approx 5# total

3 qt stewed tomatoes

1 head pealed, crushed garlic

4 jalapeño peppers

2 tsp salt

      pour 1 qt tomatoes in large pot

      place chicken(s) in pot and pour 2 qt tomatoes over and add jalapeños and salt

      bring to gentle simmer, not full boil, and stir occasionally for approx 6 hours

      when easy to pull apart, remove bones and shred chicken – no substitute for using your hands!

4 Tbsp rendered lard or bacon/sausage drippings  (olive oil)

1 tsp salt

2 poblano peppers

6 sweet bell peppers

24 large radishes (12 turnips, 6 potatoes)

      distribute rendered lard evenly in deep oven pan

      cut peppers and radishes into chunks and spread evenly in pan and sprinkle with salt

      place pan into 400F oven, change to broil, and roast with turning until well-browed

Add roasted veggies to pot with stewed chicken and tomatoes.

Mix well and simmer awhile to mix flavors.