Recipe Categories
Poultry
Soup & Stews
Poultry Stew

James's Chicken Cider Stew

2-cups apple cider or juice

3-tbsp catsup

2-slices bacon, cut up 

1 1/2-tsp salt

1/4-tsp dried savory, crushed

1/4-tsp dried basil, crushed

1/8-tsp pepper

1-fryer chicken or rabbit cut up, 2 to 2 1/2-pound

4-carrots, thinly sliced

2-medium sweet potatoes peeled and quartered

2-medium onions, finely chopped (1 cup)

1-stalk celery, cut into 1-inch pieces

1-apple, peeled, cored, and chopped (1 cup)

3-tbsp all-purpose flour

In large kettle or Dutch oven stir together first 7 ingredients. Add chicken or rabbit. Bring to boiling. Reduce heat; cover and simmer for 45 minutes. Stir in carrots, sweet potatoes, onions, celery, and apple. Cover and simmer about 30 minutes or till meat and vegetables are tender. Blend the flour and 1/4-cup cold water; stir into hot stew. Cook and stir till mixture is thickened and bubbly. Makes 4 servings.