Country Captain
1 (5 1/2-to-6 lb) stewing hen -or capon, - cleaned and dressed 2 Whole bay leaves 2 Stalks celery (include tops) 2 qt Water 2 lg Yellow onions; peeled - coarsely chopped 2 lg Sweet...
Ingredients
- 1(5 1/2-to-6 lb) stewing hen
- 2stalks celery (include tops)
- 2qt water
- 2large yellow onions; peeled
- 1/3cup minced parsley
- 1cup dried currants or raisins
- 1tbsp curry powder
- 1tsp cayenne pepper
Directions
- 1
1 (5 1/2-to-6 lb) stewing hen -or capon, - cleaned and dressed 2 Whole bay leaves 2 Stalks celery (include tops) 2 qt Water 2 lg Yellow onio
- 2
peeled - coarsely chopped 2 lg Sweet green peppers
- 3
cored, - seeded & coarsely chopped 2 Garlic cloves - peeled and crushed 1/4 c Olive or other cooking oil 1/3 c Minced parsley 1 c Dried curr
- 4
Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes
- 5
remove the liver and reserve
- 6
Re-cover the chicken and simmer 1-to-1 1/2 hours or until tender
- 7
Lift the chicken from the kettle and cool, strain the stock and reserve
- 8
In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden