Ingredients
- 24 ounces chicken legs (fat removed, bone in, skin on)
- 8 cups water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper or to taste
- 2 tablespoons butter (or margarine)
- 1.3 ounces chopped onion (= ¼ cup)
- 1 ounce thinly sliced carrots (= ¼ cup)
- 2 ounces thinly sliced celery (= ¼ cup)
- 8 teaspoons all-purpose flour
- 1 teaspoon curry powder
- 1 can (14.5 ounce) diced tomatoes (with juice = about 2 cups)
- 4 ounces apples, diced (peeled = 1 cup)
- 4 teaspoons chopped fresh parsley
How to Make
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Step 1: In large pot cook chicken in seasoned water about 45 minutes while fixing the vegetables.
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Step 2: Heat butter in saucepan, add the vegetables and cook about 5 minutes.
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Step 3: Stir in the flour and the curry powder and cook about 2 minutes more. Then set aside.
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Step 4: Remove chicken from broth, cool slightly, skin, bone, and cut up. (Yield = 1 cup chicken)
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Step 5: Add chicken, vegetables, and tomatoes to broth. Bring to a boil while stirring.
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Step 6: Cover and simmer 20 minutes.
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Step 7: Add apples and parsley, stir, and simmer uncovered for 10 minutes.
We hope you enjoy this recipe!
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