|The original Virginia Housewife cookbook, cir. 1836|
|Adding Celtic sea salt to the chicken pot|
- Put the chicken into a medium stock pot and add water enough to just cover the chicken pieces.
- Add the salt to the water and heat to boil (make sure you skim the foam that rises to the top of the broth)
- Turn down the heat to low and simmer, covered, until the chicken is tender but not falling off the bone- 30-40 minutes.
|Curry Chicken, seasoned and ready to stew|
- Take chicken pieces out of the pot, reserving the broth. Put the butter into pot and heat until bubbly.
- Over medium to medium-high heat, cook the onion and garlic until browned- be careful not to burn- stir often.
- When onion/garlic is browned, put the chicken back into the pot. Season chicken with curry powder and brown.
- Pour the broth that was reserved from boiling the chicken into the pot and cook, covered, over med/low heat until everything is tender, about 10 minutes.
- If you prefer a thicker curry sauce, just add a couple T of arrowroot powder, mixed with just enough water to dissolve. Bring sauce to a boil and hold for 1 minute.