Best of Georgia Farms Cookbook and Tour Book
Combine chicken, salt, onion and
celery in large stock pot; cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes
or until done. Reserve
broth for stew. When
chicken is cool, remove skin, debone and cut into bite-sized pieces.
In large skillet, brown ground beef.
Drain off excess fat and add onions.
Simmer mixture until onions are transparent.
In large stock pot, combine cooked chicken, hamburger mixture and
the next 12 ingredients. Cook
over low heat for several hours. Best
if simmered all day. During
the last hour of cooking, add corn.
Yields 8 quarts.
Hint: To reduce fat and calories in
this recipe, remove skin from chicken before boiling and skim fat from
broth before adding to stew. Substitute
lean ground turkey for the ground beef and use 99% fat-free cream of
mushroom soup. To reduce
sodium content, omit salt and use low-sodium canned tomatoes and
low-sodium soup. Result:
one serving contains 216 calories, 5.8g pf fat (24% of the calories).