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Basic Stewed Chicken
(Serves 4)

1 stewing hen, cut into serving pieces
½ to 1 cup water per pound of chicken
½ teaspoon salt per pound of chicken
½ cup julienned carrot (you could use baby carrots, if needed)
1 medium onion, sliced or quartered (your choice)
1 to 2 stalks celery, chopped
¼ teaspoon red pepper flakes, or to taste
1 (14½ oz.) can cut green beans (optional)
1 (4 oz) can mushrooms, drained (optional)
1 tablespoon cornstarch dissolved in ¼ cup water (optional thickener)

Combine all ingredients in a large stew pot or Dutch oven. Bring to a boil, removing any froth from the surface. Cover, reduce heat and simmer 2 - 2½ hours or until the thickest chicken pieces are fork tender (cooking time is dependent upon the age and size of the chicken).

During the last 10 minutes of cooking time, add a can of green beans and a can of mushrooms if desired.

To thicken the sauce, add the cornstarch mixture.

Serve with noodles or rice.

Calories
410
Protein (g)
73.3
Cholesterol (mg)
238
Fat (g)
10.5
Carbs (g)
5.6
Sodium (mg)
729



Calories from:
Fat
22.9%
Carbs
5.5%
Protein
71.6%

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