Stewed Chicken with Rice, Spaghetti or Noodles
1 half grown chicken or hen (still young)
1 small can tomatoes
2 medium sized onions, (chopped fine)
5 young green onions (chopped fine)
3 even tbsp lard
4 even tbsp flour
1 - Have your chicken cut up and ready.
2 - Sprinkle well with salt and pepper.
3 - Put iron pot or frying pan on hot stove and fry chicken rather slowly for about half an hour,
stirring every few minutes to keep from burning.
4 - When it is rather brown, put in flour, and stir until you have a brown "roux", then add the chopped
dry onions and fry until they brown at the edges. Your green onions go in later.
5 - Have a small pot of water on the stove, and add slowly, stirring, to the chicken, until you have used
about a pint, add your chopped green onions,taste to see if it is salty enough, add another pint of water
slowly, taste again, and cook slowly, just boiling, for almost an hour.
6 - If the gravy cooks down too much, there should be about a pint when it is done, add more water.
7 - Serve with boiled rice and sweet potatoes cooked in any way.
8 - Chicken gravy and rice make a very delicious dish, and stewed or baked chicken us always served
with rice in the rice eating parts of the South.