Basic Chicken Stew
⊆ June 7th, 2009 by jeff | ˜ Leave a Reply »
Chicken Stew
Making a stew is probably the easiest most bestest food there is…
The trick is the sequence in which you add the ingredients. You need to build flavors.
This is a basic Chicken Stew. Add whatever you like or whatever you have in the refrigerator.
- 1 chicken
- 1 large onion
- 1 garlic pod
- 5 stalks celery
- 3 serranos
- 1 pkg baby carrots
- 1 pkg frozen corn, green bean mix
- 4 large potatoes
- 2 cans stock
- 2 cans tomatoes
- (save unused parts of carrots, celery, onion and serranos)
Chop the ends off the onion, carrots and celery and place in a large stew pot or Dutch Oven.
Place chicken in the pot as well and add about 2 quarts of water, salt and pepper.
Bring to a boil, reduce heat to a simmering boil, cover slightly and cook for 1 hour.
Removing any excess skin/fat as it falls away from the bird to minimize grease build up.
Remove chicken and let rest 20 min. Strain the water to use for stock.
I like my stock thick but you can find many ways to clarify the stock via Google I am sure.
Add oil or bacon fat to same pot and sauté onion and celery with a bit of kosher salt, covering to retain moisture. (10 min)
Add garlic, carrots and serranos. Stir and cover. (10-15 min)
In the meantime, extract meat from bird.
Add tomatoes let cook 5-10 minutes then add chicken. Cover 5 minutes.
Skim off as much fat that has congealed at the top of the stock.
Add the stock, season with salt, pepper and a bit of cumin.
Bring to a gentle boil, reduce heat to low, cover and let simmer for about an hour.
Add potatoes and frozen veggies. If necessary, add water to cover.
Cook covered additional hour. Be careful not to get a rumbling boil happnin’…
Cornbread or bisquits make an awesome companion and great to sop with!
