Recipe - Fresh Vegetable And Chicken Stew

1 (45 pound) chicken
2 (up to)
3 tablespoon Shortening
2 cup Hot water
1 tablespoon Salt
Three fourths teaspoon Black pepper
12 small White onions
1 cup Sliced carrots
1 cup Fresh peas; lima beans, or
snapbeans
1 cup Diced potatoes
1/3 cup Allpurpose flour
One half cup Water

Cut chicken into servingsize pieces and brown on all sides in hot
shortening. Place in Dutch oven or saucepan with water, salt, and pepper.
Cover and cook for 1 hour, or until chicken is tender. Add vegetables about
30 minutes before cooking time is up. Combine flour with the One half cup water
and stir into stew. Cook until medium thickness. Yield: 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.