Description
North Alabama chicken stew is a regional labor of love full of flavor that comes across in every bite. Make a giant batch to share at large gatherings like potlucks, fundraisers and family get-togethers.
Ingredients
- 1 (4 pounds) whole chicken, neck and gizzards removed
- 1 medium sweet onion, quartered
- 2 large carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 3 garlic cloves, unpeeled, crushed
- 8 cups cold water
- 3 medium potatoes, peeled and cut into 1/2-in. chunks
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
- 2 teaspoons worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon pepper
- hot pepper sauce, for serving
Directions
- To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
- To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
- Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
- Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
- Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.
