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. firstname.lastname@example.org
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July 16, 1997