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Braised Chicken

  • Chicken
  • Slices of bacon
  • 1 small carrot, cut in thick slices
  • 1 onion, peeled & cut up
  • 1 head celery, cut up
  • Thyme, chopped
  • Parsley, chopped
  • Pepper
  • Salt
  • 4-5 cloves
  • 1 quart cold water
  • Browned flour
Prepare the chicken and truss it as for boiling but do not stuff it.

Lay slices of bacon on the bottom of a stew pan. Put the chicken on the bacon with the back down. Lay the slices of carrot, cut up onion and celery and a bunch of chopped thyme and parsley around the chicken. Season with pepper and salt and add the cloves. Pour over a quart of cold water. Simmer slowly for about an hour or until tender. Take out the chicken. Thicken the broth with a little browned flour. Let it boil up. Pour over the chicken and serve like a rascal with a smile on your face.
Submitted by Tess M Mar 6, 2010 19 min 60 min 79 min

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