Name: Pulled Chicken Stew
Ingredients: 1 whole chicken; 2 carrots (trimmed and diced); 1 onion (peeled, trimmed and diced); 2 stalks celery (trimmed and diced); 2 parsnips (peeled, trimmed and diced); 1 head of garlic (peeled and minced); 2 bunches greens (stemmed and cut into 1/2" julienne); 0 salt

Pulled Chicken Stew

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Course Soups, Chilis & Stews

Servings 6 servings

Ingredients

1 whole chicken
2 carrots trimmed and diced
1 onion peeled, trimmed and diced
2 stalks celery trimmed and diced
2 parsnips peeled, trimmed and diced
1 head of garlic peeled and minced
2 bunches greens stemmed and cut into 1/2" julienne
salt

Instructions

In a large soup pot, cover the chicken with water and add the vegetables. Simmer gently for two hours. Remove the chicken carefully and let it cool. Remove the skin and bones and pull the chicken flesh apart into bite sized pieces. Strain the stock and return it to the pot. Add the garlic and greens and cook about five minutes, adding a little water if necessary. Return the chicken to the pot and heat through. Adjust the seasonings and serve. (Recipe #654)

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Pulled Chicken Stew

Pulled Chicken Stew

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Instructions

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