Goodmama’s Chicken Soup
Makes 4 to 6 servings. Recipe by Margie Procell and Pam Rivers.
1 (3-pound) farm-raised chicken, cut up
1 cup shortening or oil (enough to cover bottom of skillet)
Pinch of salt
Pinch of black pepper
4 cups hot water
1. Heat oil in skillet. Place chicken pieces, season and simmer on one side for five minutes.
2. Turn and season, then simmer for five minutes on the other side. Continue turning until no pink blood is showing.
3. Add 2 cups of water, cover and steam for 15 minutes. Turn pieces and add two cups of water.
4. Cook for 15 more minutes. The broth should be bubbling but not boiling.