Farmhouse Chicken Stew, inspired on a stormy day in Corvallis Oregon. Whole chickens were on sale at the local market, and the leeks looked inviting. I spiced it up a bit with some Curry and Turmeric. The rich broth has a secret ingredient. Sweet potatoes and apples. Give yourself a lazy afternoon to cook it down and chop all the fresh ingredients.
You'll need a large pot for this hearty recipe that feeds a family giving you leftovers and some for the freezer. Happy Cooking
Wash, chop, prepare and add to broth, cook down
7 stalks organic celery (chopped coarsely)
5 organic carrots, peeled, sliced
2 large onions (diced)
5 garlic cloves (smashed and chopped)
2 teaspoon salt
2 large yellow sweet potatoes (cooked separately, till tender with a fork, cool, skim off skin, cube.
1 can white beans, drained and rinsed
1 can fire roasted diced tomatoes
2 Bay leaves (remove before serving)
3 Large organic leeks, washed, outer skins removed, chopped
2 teaspoons poultry spice
1 teaspoon ground curry powder
1 teaspoon ground turmeric
fresh ground pepper
1 teaspoon crushed dried chili peppers
3 over ripe apples, cored, peeled, diced coarsely
1 cup shredded green cabbage
5 red potatoes, washed and chopped into large pieces
1 small fresh zucchini, washed, peel left on, chopped
Cook thoroughly until carrots and celery are tender
1 Whole fresh chicken, washed and in parts removed
4 cups water
1 teaspoon salt
5 cups organic chicken broth
In a large stock pot cook for 3 hours on medium high turn down to high simmer.
remove cooked chicken
(I lift the hot chicken out by using an Asian spider strainer spoon),
D-bone, chop and ad back into broth.
(re-cook bones with 2 cups water, 1/2 tsp salt, for extra broth with nutritious bone marrow.)
Add at the end or freeze.