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Started By
Message
Smothered Chicken....what would you do?
Posted on 1/7/12 at 12:02 pm
Posted on 1/7/12 at 12:02 pm
OK, I got 2 breasts and 6 thighs. Can cook stove top in a large iron pot or in oven.
I do want gravy for rice.
What would you do?
I do want gravy for rice.
What would you do?
5
Posted on 1/7/12 at 12:04 pm to Zach
Build a roux.
Posted on 1/7/12 at 12:05 pm to Martini
OK, we're going stove top in a huge pot. What next?
I'm wondering about time and temp. I want the chicken to fall apart so I'm thinking low and slow.
I'm wondering about time and temp. I want the chicken to fall apart so I'm thinking low and slow.
Posted on 1/7/12 at 12:12 pm to Zach
brown seasoned meat and remove
make dark roux
saute onions, bell pepper, celery 3:1:1 ratio and season
add garlic, parsley,browned meat, water or stock to cover
bring to a boil, taste salt, reduce heat, cover, low oven or low stove for an hour or 2.
check meat and seasonings
make dark roux
saute onions, bell pepper, celery 3:1:1 ratio and season
add garlic, parsley,browned meat, water or stock to cover
bring to a boil, taste salt, reduce heat, cover, low oven or low stove for an hour or 2.
check meat and seasonings
Posted on 1/7/12 at 12:16 pm to BamaBill
Sounds good. Re: the first step...browning chicken.
That's usually oil but I've got some bacon and was wondering if drippings might add more flavor.
That's usually oil but I've got some bacon and was wondering if drippings might add more flavor.
Posted on 1/7/12 at 12:16 pm to Zach
We always called this chicken stew. And it is one of my favorite things.
ETA: I used bacon drippings last time thinking the same thing but didn't notice any difference and I was sad
ETA: I used bacon drippings last time thinking the same thing but didn't notice any difference and I was sad
This post was edited on 1/7/12 at 12:17 pm
Posted on 1/7/12 at 12:18 pm to Zach
Disclaimer: My opinion on how I would cook it... not some definitive dissertation on the differences between smothering, stewing, gravies, rouxs, carmelization, or stove top versus oven methods.
Season the chicken well with salt and pepper and brown it EXTREMELY well in a heavy pot on the stove top. Remove the meat. Lower the heat.
Add 1 cup onion, 1/2 cup bell pepper, 1/2 cup celery chopped fine and use the water from these to deglaze the pan as they wilt. Cook the onions to clear and browning, seasoning a bit (I like a good bit of paprika).
When you have the onions caramelized or just clear as you like, add the chicken back to the pot and enough chicken stock (or water) to cover the meat.
Simmer until desired tenderness. Remove meat and reduce liquid to desired richness if necessary. Taste and season as you go, careful with the salt.
Serve over rice.
Season the chicken well with salt and pepper and brown it EXTREMELY well in a heavy pot on the stove top. Remove the meat. Lower the heat.
Add 1 cup onion, 1/2 cup bell pepper, 1/2 cup celery chopped fine and use the water from these to deglaze the pan as they wilt. Cook the onions to clear and browning, seasoning a bit (I like a good bit of paprika).
When you have the onions caramelized or just clear as you like, add the chicken back to the pot and enough chicken stock (or water) to cover the meat.
Simmer until desired tenderness. Remove meat and reduce liquid to desired richness if necessary. Taste and season as you go, careful with the salt.
Serve over rice.
Posted on 1/7/12 at 12:20 pm to Zach
bacon fat is great to use for browning.
it'll make the gravy really good when you have bacon fat and the rendered chicken fat for the roux instead of veg oil
just make sure to not scorch the bottom of the pot. Your flavor will build with the pieces that stick to the bottom
it'll make the gravy really good when you have bacon fat and the rendered chicken fat for the roux instead of veg oil
just make sure to not scorch the bottom of the pot. Your flavor will build with the pieces that stick to the bottom
Posted on 1/7/12 at 12:20 pm to madamsquirrel
quote:
We always called this chicken stew
I've made chicken stew. But I'm not gonna have potatoes or carrots. I want chicken, gravy and flavor. No veggies.
Posted on 1/7/12 at 12:20 pm to madamsquirrel
Disclaimer: My opinion on how I would cook it... not some definitive dissertation on the differences between smothering, stewing, gravies, rouxs, carmelization, or stove top versus oven methods.
Not too much fat in the browning process though! You want enough to transfer the heat, but you want the meat to stick to the pan and be scraped up repeatedly.
Not too much fat in the browning process though! You want enough to transfer the heat, but you want the meat to stick to the pan and be scraped up repeatedly.
Posted on 1/7/12 at 12:32 pm to coloradoBengal
quote:This is every kind of awesome.
Disclaimer: My opinion on how I would cook it... not some definitive dissertation on the differences between smothering, stewing, gravies, rouxs, carmelization, or stove top versus oven methods.
My mom and grandmother's chicken stew was gravy, chicken and flavor. No veggies. Not sure why they called it chicken stew but I am sure on the farm growing up no one contradicted them.
Posted on 1/7/12 at 1:28 pm to Zach
quote:
Smothered Chicken....what would you do?
Make Kalunda my slave, assume control of Tigerdroppings, and rule with a kind but stern hand.
Posted on 1/7/12 at 1:31 pm to madamsquirrel
quote:
My mom and grandmother's chicken stew was gravy, chicken and flavor. No veggies. Not sure why they called it chicken stew but I am sure on the farm growing up no one contradicted them.
Ditto.
Posted on 1/7/12 at 2:47 pm to madamsquirrel
quote:
ETA: I used bacon drippings last time thinking the same thing but didn't notice any difference and I was sad
Posted on 1/7/12 at 4:33 pm to John McClane
Well, you were all wrong. Used bacon drippings. Came out great. Cooked on low for one hour. Let simmer for another hour. Will start rice in a few minutes in time for serving before the Saints game.
Posted on 1/7/12 at 7:23 pm to Zach
I like medium sized chunks of carrots in my gravy and prefer egg noodles over rice.
Posted on 1/8/12 at 7:51 am to Tbobby
MaMa's smothered chicken
Greatest dish on earth
a medium roux, brown veggies and meat in the roux. season. simply delicious.
Greatest dish on earth
a medium roux, brown veggies and meat in the roux. season. simply delicious.
Posted on 1/8/12 at 9:05 am to Kajungee
The thing I was pleased about was the breasts came out so moist and tender. In a lot of cooking methods breasts seem to come out dry and bland.
This post was edited on 1/8/12 at 9:22 am
Posted on 1/8/12 at 9:10 am to Zach
quote:
In a lot of cooking methods thighs seem to come out dry
Posted on 1/8/12 at 9:21 am to Degas
My bad. Let me fix it. Meant to say breasts.
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