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Chicken Stew
Posted on 9/20/12 at 8:37 pm
Posted on 9/20/12 at 8:37 pm
Anyone got a good recipe?!?! 
4
Posted on 9/20/12 at 8:44 pm to wdlsu
I need a recipe. I have been trying to replicate my grandmothers and I can't quite get it.
Posted on 9/20/12 at 9:35 pm to wdlsu
The old folks weren't privy to the boneless, skinless cuts we have today. They also didn't cook with rich-stock, or broth very often.
Flour and brown a cut fryer in an oiled Dutch oven/black iron pot. Remove. Saute' a mirepoix (chopped onions, celery, carrots) until tender. Add a little water, the chicken parts, some salt and pepper. Cover and simmer over low heat at least 30 minutes.
The gelatin of the bone in chicken actually makes the gravy. Add whatever veggies you want. This is just a basic method.
Flour and brown a cut fryer in an oiled Dutch oven/black iron pot. Remove. Saute' a mirepoix (chopped onions, celery, carrots) until tender. Add a little water, the chicken parts, some salt and pepper. Cover and simmer over low heat at least 30 minutes.
The gelatin of the bone in chicken actually makes the gravy. Add whatever veggies you want. This is just a basic method.
Posted on 9/21/12 at 9:58 am to wdlsu
Not your grandmother's version, but Ina Garten's coq au vin is an excellent French version of chicken stew. I've made it several times and made it on Sunday. Delicious! Google her recipe. If you leave out the wine, it will probably be more like your basic chicken stew, but it sure tastes a lot better with it.
Posted on 9/21/12 at 10:03 am to wdlsu
Roux
Chicken stock
Chicken
Onions
Green onions
Short grain rice
Chicken stock
Chicken
Onions
Green onions
Short grain rice
Posted on 9/21/12 at 10:49 am to Count Chocula
quote:
Roux
Chicken stock
Chicken
Onions
Green onions
Short grain rice
Short grain rice... What ???
You were good till that point..
Posted on 9/21/12 at 11:05 am to Kajungee
Make stock from chicken carcass. Flour all meat and brown in dutch oven. Take the meat out and make a roux. Once the roux is ready add Trilogy. Saute for a little then add the chicken back to the pot. Saute for a little bit the slowly lattel the chicken stock in. Season anyway you would like but thats the bascis.
Remember lattel 1 at a time slowly!
Remember lattel 1 at a time slowly!
Posted on 9/21/12 at 11:21 am to Hush
Add a Triligy to it. The amount of paper will definitely choke you that is a whole lot of books. 
Trinity.
Trinity. Posted on 9/21/12 at 11:22 am to Kajungee
quote:
Short grain rice
You Yankees don't understand the value of short grain rice..
There are alot of good ways to cook chicken with rice and gravy.. A stew contains roux.
Chicken and sausage sauce picante, is a similar cooking method, without the roux.. add smoked sausage, and make a brown gravy.. Folks across the Atchafalaya Basin add stewed tomatoes.. All good.
A sauce picante actually sounds very good right now, with the cool weather coming.
This post was edited on 9/21/12 at 11:27 am
Posted on 9/21/12 at 11:24 am to Kajungee
quote:Try it. I'm a converted believer.
Short grain rice... What
Posted on 9/21/12 at 11:24 am to bdevill
If I am making a risotto a short grain is perfect.
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