To stew the chicken, boil chicken in water until tender. Use a cut-up chicken or a whole chicken and cut into pieces after cooking. (You may use turkey - Mama always used a hen.)
Brown flour in separate pan in shortening (make a roux) and stir until golden brown. Stir constantly and do not leave pan.
Before completely browned, add finely chopped onion (about 1 tablespoon or more if desired) and let brown in gravy, but not too much. Finish browning.
Make gravy a little thicker than for gumbo. Add salt and black pepper. Add gravy mixture to chicken. Just before serving, cut two hard-boiled eggs into slices
and add to the mixture. Serve over cooked rice.
For Chicken and Dumplings: You may begin the same as above, only omit boiled eggs and add dumplings. For dumplings: Make up a biscuit dough. Roll thin and cut into strips two inches in length. Drop into mixture and simmer until dough is cooked. Serve over cooked rice.
© 1997 Ann Johnson Donovan. All Rights Reserved. email@example.com
Material on this page and website may not be used or reproduced without owner's permission.
Intended for personal use only and not for uploading, publication or resale.
July 16, 1997