Pennsylvania Dutch Chicken Stew Recipes

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Steps:

• In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
• Cover and cook on low 6-7 hours.
• Remove thighs to cool. Skim fat from crockpot.
• In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
• Shred chicken and add to stew. Add peas. Serve on noodles.

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.

Steps:

• In 4-5 qt. slow-cooker, combine soup, potatoes, squash, carrots, onions, corn, celery, dill, salt and pepper. Put thighs on top Cover and cook on low 6-7 hours until chicken and vegetables are tender Transfer chicken to cutting board to cool slightly. Skim fat from surface of veg. Mixture In small bowl, stir together flour and water until blended; stir in sour cream. Stir into veg mixture; cover and urn cooker on high. Cook 30 min until thickened Meanwhile, shred meat and stir into veg mix with peas Serve over noodles