I really wanted some stew the other day, but I wanted to use chicken. I decided to make chicken stew the same way that I make beef stew, and it turned out wonderfully. Number One Husband really liked it and that says a lot. I also realized that it cost less $1 per meal, so I thought that I would share it with all of you.
A month or so ago, we found split chicken breasts on sale for .99 a package. Each package weighed around 5 pounds and had 4 breasts in each package. It was a great deal. We topped off our freezer for winter.
Ingredients:
1 Split chicken breast, deboned (reserve bones for stock) .15
1 Large potato, cut into chunks .66
1 Large carrot, cut into chunks .15
1/4 Onion, chopped .25
1 Celery stalk, diced .10
1 Can diced tomatoes .75
Seasoned salt, pepper, garlic powder to taste
Bread .15 per slice
4 Cups chicken broth (homemade or use 4 bouillon cubes and 4 cups water) free if using homemade bone broth from scraps
Flour
Season salt
Garlic
Directions:
Remove skin and bones from chicken. Cut the chicken into chunks. Render fat from chicken skin. Place bones in 4 1/2 cups of water with washed peelings from vegetables. Bring to a boil and simmer for 40 minutes. Strain and set aside.
Lightly flour the chicken chunks in flour seasoned with season salt and garlic powder. In the rendered fat. brown the chicken chunks with the vegetables. Add the broth and stew until vegetables are tender and the sauce is thickened. Serve with bread.
This recipe makes 10 - 1 cup servings at a cost of .21 per serving. Add a slice of bread for an additional .15 per slice for a total of .36.
Enjoy,
Mrs. Smith
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