Taken from The Grassfed Gourmet Cookbook by Shannon Hayes
1 4-pound stewing hen
1 20-ounce can chunk unsweetened pineapple, drained and juice reserved
2 green bell peppers/ cut in strips
1/2 cup red wine vinegar
2 tablespoons soy sauce
1 teaspoon coarse salt
1/4 cup cornstarch
1/2 cup dark brown sugar
2 carrots, scraped and thinly
2 medium onions, thinly sliced
Other vegetables of choice, such as peas or green beans
8 to 10 cups hot cooked rice
Early in the morning, rinse the chicken, and put it in a large kettle. Cover with bring to a boil, and simmer all day, until about 1 hour before you are ready to serve. Alternatively, put the bird in a slow-cooker with 1 quart water, and cook on low for; 8 hours.
In the late afternoon, remove the chicken. Pull off the skin and bones, discard, and cut the meat into bite-size pieces. Set aside. Pour 2 cups of the cooking broth into a soup pot (reserve the rest of the broth for another use). Add the pineapple juice, vinegar, soy sauce and salt./span>
IIn a small bowl, thoroughly combine the cornstarch and brown sugar (if it isn’t properly, you will have lumps of cornstarch in your dinner), and add to the seasoned broth in the pot. Simmer over medium heat, stirring often, until the mixture thickens and is noticeably darker. Add the carrots, meat, and pineapple chunks, and cook for 4 to 5 minutes. Add the green pepper, onions, and any other vegetables you’ve fancied, and cook until all are just crisp-tender. Serve over rice.