Chicken Stew

1. 1

   Cook chicken with red pepper and sage in enough water to cover the chicken.

2. 2

   Let cool.

3. 3

   Pick chicken off the bones, making sure all skin, fat, gristle and cartilage are removed.

4. 4

   Break chicken into bite size pieces.

5. 5

   Put back into broth and bring to a slow bowl.

6. 6

   Mix in the pint of milk while stirring.

7. 7

   Thorough mix the remaining cup of milk and flour.

8. 8

   Add to broth after it begins to boil, stirring vigorously several times.

9. 9

   During the cooking and stirring, skim the small pieces of fat, skin, etc., which come to the top.

10. 10

    Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.