bunyan's diabetic jewish penicillan

Name: Bunyan's Diabetic Jewish Penicillan
Prep time: 20 min
Cook time: 35 min
Cuisine: American
Ingredients: 1 can(s) pam; 36 ounce(s) skin on, bone in, chicken thighs; 1 cup(s) diced celery; 1 cup(s) diced carrots; 2 cup(s) diced onions; 1 1/2 cup(s) diced fresh yams (canned yams are terrible in this recipe!); 1 cup(s) whole wheat flour; 3 cup(s) chicken stock; 1 - bouquet garni (5 sprigs each thyme, parsley & 1 bay leaf tied together w/butchers twine); 1 teaspoon(s) fresh cracked black pepper; 1 can(s) evaporated milk

(1 RATING)

114 Pinches

Paul Bushay

Mesa, AZ

Updated on Jun 20, 2010

It's Chicken Soup guys! DON'T, I SAY AGAIN, DON'T add any salt until it's finished cooking and you've tasted it. These boxed stocks they sell in the grocery store have a lot of salt in 'em. If you need to add salt, use sea salt and add it 1/8 tsp at a time until you get it where you want!

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prep time 20 Min

cook time 35 Min

method Stove Top

yield

Ingredients

1 can pam
36 ounces skin on, bone in, chicken thighs
1 cup diced celery
1 cup diced carrots
2 cups diced onions
1 1/2 cups diced fresh yams (canned yams are terrible in this recipe!)
1 cup whole wheat flour
3 cups chicken stock
1 - bouquet garni (5 sprigs each thyme, parsley & 1 bay leaf tied together w/butchers twine)
1 teaspoon fresh cracked black pepper
1 can evaporated milk

How To Make bunyan's diabetic jewish penicillan

Step 1

Spray the bottom of your stock pot with the PAM and get it screamin' hot

Step 2

toss in the thighs and brown them, turn down the heat and let 'em cook completely. When they're done take 'em out and set 'em aside to cool SAVE THE FAT, and leave it in the stockpot, you're gonna need it!
Step 3

Crank the heat up on the stock pot again, toss in the veggies. Cook 'em just long enough to sweat out the essential oils
Step 4

Turn the heat down again and thrown in the flour, and whisk it in well. Let it cook slowly about 20 minutes stirring it once in a while so it doesn't burn
Step 5

While the flour's cooking, skin and debone the thighs and cut 'em into about 1/2 inch cubes and set 'em aside again. Pitch the skin & bones
Step 6

Dump in the stock while whisking hard, bring it to a boil
Step 7

When it boils, turn it down, throw in the cubed chicken, bouquet garni, & pepper
Step 8

Give it a good stir, and let it simmer uncovered for 30 minutes or until the veggies are tender
Step 9

TURN OFF THE STOVE!!!! Then add the milk SLOWLY while stirring and VIOLA!
Step 10

Fish out the bouquet garni with a slotted spoon & pitch it before you serve it
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