1 (3 lb.) chicken
4 strips bacon
1 c. thin sliced carrots
1 c. thin sliced celery
1 c. thin sliced onions
3 c. thin sliced apples
1 qt. tomatoes or juice
1 qt. chicken broth
2 Tbsp. flour
1 tsp. curry powder
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme leaves
3 Tbsp. chopped parsley
1 bay leaf
2 Tbsp. lemon juice
Cook chicken, remove bones, chop meat, set aside. Fry
bacon, remove from pan; add onions, carrots, celery and apples
to fat; cook and stir five minutes. Remove from heat.
Combine dry ingredients and stir into vegetables. Add liquid
and cook until tender on simmer 1 hour. Add bacon, chicken and
lemon juice. Reheat gently. Good warmed over. Serves 6 to 8.
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