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Chicken Stew
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| Four | chicken breasts, (reserve trim) |
| 1/2 small | Onion |
| 4 | Bouillon cubes |
| Salt | |
| pepper | |
| celery seed | |
| Carrots | |
| Potatoes | |
| 1/2 stick | butter |
| 6 tbs | flour |
| 1 cup | Cream |
| Sauté fat trimmings in pan with oil When throughly cooked add 6c water and bouillon, boil pour into crock-pot. Remove fat pieces. Sauté 1/2 onion till tender add to pot Brown pieces of chicken breast Add to crock-pot | |
| Salt | |
| pepper to taste | |
Add potatoes and carrots cook till tender, several hours
Melt butter in saucepan, blend flour till smooth add to stew, stir in cream and heat till thick
Serve in bread bowls or with biscuits.
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