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“Why do I like this recipe? I like this recipe because, it's hearty, It's full of flavor, It's a great comfort food, and most important people love it. This particular recipe came from myself. My advice is make sure you have the time it takes to make this.”
READY IN:
5hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Par boil potatoes, Dice medium onion fine and saute about 5 minutes on medium heat then add sugar saute for another 10 minutes.
  2. onions should be golden. Drain set aside.
  3. Cut uncooked bacon into small pieces. Cook until brown, Drain off grease.
  4. Boil chicken (White meat 7 to 8 minutes and dark meat bone in for for 15 minutes)Season the water with kosher salt to taste, cut up small onion add to water and add 1/2 tsp of each of the following: Poultry season, and thyme, bay leaves pepper. save chicken broth. Removed cooked chicken and let cool. Place chicken broth in fridg to cool. Cut chicken into bite size pieces. Place chicken into chicken broth for at least 1/2 hour.
  5. Making a rue: Using a whisk. Melt butter on medium heat,add flour a little at a time whisking constantly until smooth Add chicken broth, sauted onions and bacon, and 1/2 teaspoon kosher salt.
  6. Add the 1/2 and 1/2 a little at a time stirring constantly until it it come to a simmer turn down to low heat until it starts to thicken. Turn chicken , potatoes and corn then half and half mixture into a 7 quart crock pot blend well. let heat on low to start then turn down to warm for at least 3hrs. chill overnight. reheat next day, start on low the turn down to warm until heated through.
  7. light simmer.

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