apple core chicken stew
INGREDIENTS
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for the stock:
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2 lb apple cores and peelings (fresh or frozen)
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12 cups water
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3 cups tart apple cider
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1 cup dry white wine
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2 Tablespoons white vinegar
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2 Tablespoons onion powder
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1 teaspoon garlic powder
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3 teaspoons salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon pumpkin pie spice
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1/4 teaspoon ginger
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1/4 teaspoon curry powder
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1/4 teaspoon nutmeg
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1/8 teaspoon cayenne pepper
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3 Tablespoons fresh parsley, chopped fine
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a bouquet garni (this time I used 2 big sprigs rosemary, 3 sprigs thyme and 4 big sage leaves)
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1 whole, fresh bone-in, skin-on fryer chicken (cut into pieces)
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