| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Chicken, Soups, Stews | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Chicken pieces |
| 1 | Onion; chopped | |
| 3 | Potatoes; peel; dice | |
| 4 | Carrots sliced | |
| 3 | Stalks celery; sliced | |
| 3 | tb | Soy sauce |
| 1 | ts | Tabasco sauce |
| 1 | ts | Salt |
| 3 1/2 | c | Water; or to cover |
INSTRUCTIONS
Combine all ingredients in large kettle. Cover and cook on low heat 2 - - 3 hours. Stir occasionally. Add water if necessary. Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour. The chicken should be tender enough to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hours. It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds. NOTE: Made this 2/17/98 in the Crockpot; 3 1/2 cups water didn't cover it but 4 1/2 cups did. When I came home from work (the house smelled great), I poured it into a kettle and made Bisquick dumplings to go with it. Delicious! Freddie Johnson mdtf77a. Lynn Thomas' notes: Made this 2-23-98; added 3 cloves of minced garlic, used unpeeled red potatoes, added 1 cup cream at the end; cooked in the crockpot for 8-1/2 hours. This was a tasty soup with a different flavor due to the tabasco and soy sauces. Recipe by: Tabasco Sauce Ad Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 23, 1998
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