Busy, busy, busy… what more can I say. My most exciting news of late is that I am now the foodie writer for a new magazine called The Best of Central Vermont. This is a quarterly magazine that is on news stands as well as online at Best of Central Vermont. I will have a column called Savvy Skillet that will feature seasonal ingredients from from local farmers markets. In the summer issue I will be writing about summer salads and including several of my favorite recipes.
I’ve included here one of my recipes from the winter issue, Simple Winter Soups and Stews From the Family Recipe Box. It’s a quick and simple chicken stew from my Great Grandmother (I called her Great Mother)that will warm any heart and cure whatever ails you!
- 2 boiled bone-in chicken breasts (save liquid)
- 2 quarts liquid (use saved liquid from chicken and add enough water to make 2 quarts)
- 1 cup celery and leaves, chopped
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 1 cup potatoes, chopped
- 2-3 cloves of garlic(or as much as you’d like)
- 1 tsp Bell’s Seasoning or other poultry seasoning
- salt and pepper to taste
Simmer in enough water to cover chicken by about 2 inches. I usually throw in a cut up carrot, onion and a bit of celery along with a sprinkle of poultry seasoning. Cook for approximately 1 to 2 hours.
Remove the 2 chicken breasts from the broth along with the cooked vegetables. Set the chicken breasts aside to cool and discard the cooked vegetables.
To the broth add water if needed to equal about 2 quarts. Add the veggies and garlic and simmer until cooked through. Remove the cooled chicken from the bone and add it to the stock and veggies. Salt and pepper to taste… don’t be afraid to use salt!
Curl up with a good book and enjoy!