Maine Chicken Stew


2 chickens, 3-1/2 to 4 pounds, cut for stewing
6 potatoes, sliced
3 onions, sliced
cold water
2 tablespoons butter
1 cup thin cream
salt and pepper
minced fresh parsley
6-8 common crackers


In an iron kettle, place alternate layers of chicken, sliced potatoes and onions. Cover with cold water and simmer gently until the chicken is tender (45-60 minutes). Add the butter in small bits and cream or milk. Season with salt and pepper and minced parsley. Split the common crackers, moisten in cold milk, and heat in the stew.


Serves 8

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