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Making the traditional chicken stew that we have most years. It is very simple and I enjoy it with saltines and Texas Pete hot sauce.
Boil a whole chicken in a covered pot of water covering about 2/3 of the bird until cooked.
Remove the bird and any undesirables from the stock and refrigerate.
Remove the skin and bones from the chicken and shred the meat.
Take out anything too dark or inedible and refrigerate.
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After the stock has congealed, scrape off the top layer of fat.
Add the chicken to the stock and reheat to a simmer.
Add half a stick of butter, a pint of half&half, and whole milk to the desired consistency.
Don't boil the soup after you add the dairy.
Add salt and pepper, at least 1 tbsp each.
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