5 lb chicken
butter, chicken fat or other shortening
1 - Dress and prepare a five-pound chicken, cut in portions.
2 - Brown the chicken in butter, chicken fat, or other shortening using about 2 tbsp fat
3 - Season with salt and paprika and cook slowly in a covered pot in a little boiling water until chicken is tender.
This recipe would be great for someone raising their own chickens
Not only economical, but also the stewed chicken can be "canned" in
mason jars. I remember my grandmother doing just that. She would
use the half gallon or gallon jars so that the chickens could be left
whole. Her's were very tender and the meat "fell off the bones"
when the jars were used. If you can enough chickens, in summer you can
have chicken every week in the winter.
It's partly and "economy" thing, but the bigger benefits are the "health"
benefits. You will be avoiding the chemical substances added for shelf life,
product color, etc. You also will know that you raised the chickens yourself
without the "benefit" of added antibiotics, growth enhancers, etc. which
you will almost surely get in commercial products. Think about it."