Friday, October 27, 2006

Chicken Stew

Four chicken legs formed the base of a stew that combined new and leftover ingredients; the kale and cabbage from previous nights, and the last of the chicken/lamb broth plus fresh sweet potato and carrot and herbs from outside. Once tender, I pulled all the meat off the chicken bones and let it thicken some more. Good, and even better the next day for lunch.

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