Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees. | 2. While chicken is cooking, dice potatoes, slice carrots, chop onions and carrots to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished. | 3. Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing. | 4. With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional, Zie Ga Zink). | 5. If you don't use milk, I suggest a premium ready to serve brand of creamed mushroom soup, it will be of a smoother, creamier consistency than the regular cans of mushroom soup. | 6. Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, shake very hard again. If there are a few lumps you can remove them by straining. This process, once learned, is very useful for making gravies or other stews without using a high-fat butter and flour 'roux' thickener. | 7. Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. You may have to make a little more thickener if you want a hardier stew, just remember that the stew will thicken more after it is removed from the heat and it stands. Simmer to desired consistency. Stir often. Do not burn! I suggest a non-stick stew pot, it helps prevent burning. | 8. Add the cooked (now cooled) vegetables to the stew. | 9. When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew. | 10. Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste. | 11. If you want, try adding a dash of hot sauce or a pinch of Sambel Olek. | 12. Let stew simmer for a little longer. Serve with fresh bread and Enjoy. | 13. Questions? brennarlauterbach@hotmail.com. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
potato	8			-	-	-	-
carrot	6			314.88	73.5744	7.1424	1.8432
onion	2			128.0	29.888	3.52	0.32
celery	4	stalks		40.96	7.6032	1.7664	0.4352
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
chicken stock	1	can		129.5352	12.7016	9.0675	4.3178
flour	1	cup	unbleached	364.56	26.8128	31.7604	17.346
milk	2	cups		297.68	23.3264	15.372	15.9576
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
pepper	3	tablespoons	ground	51.957	13.2377	2.1507	0.6748
salt	3	tablespoons		-	-	-	-
hot sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.