How will I make Chicken Stew?

[t.shonku]

Guys I wanna make chicken stew but I am feeling like a fool for not knowing how to make it , can any one please help me out on this?

[Bitter Ashes]

Really easy when you know how :) You just stick your chicken and veg in a pot. Top it up with water and add some flour and whatever herbs you like and some seasoning. Stick a lid on, bring it to the boil, simmer it and give it a stir every now and again. Should take about an hour to an hour and a half.

A few tips:

- TASTE THE STEW WHILE YOU COOK IT! Really important while you're learning about your herbs and seasoning and stuff. Make sure you give the ingrediants a few minutes of boiling to let the flavour get into the stew before you taste though. If it doesn't taste right, then add whatever you need to fix it. Trial and error to work out your own personal tastes.

- Try to cut all your meat and veg to cubes of the same size to make sure that they all get cooked properly, otherwise you end up with some mouthfulls undercooked and some overcooked.

- Try to wait until the last 30 minutes or so before you add anything mushy like onions or leeks if you're having them. Stodge like spuds and turnips and the like will need a full hour to soften up.

- You learn how much flour to put in through practice. Seize a little in, give it a good stir and let it thicken and repeat until it's as thick as you like it.

- Also worth mentioning that you can make a haybox really easily that will mean that you can just bring it to the boil and then put it in the box and let it cook in there without using any electric/gas, but I wouldn't worry about that atm. :)

[danyboy27]

Really easy when you know how :) You just stick your chicken and veg in a pot. Top it up with water and add some flour and whatever herbs you like and some seasoning. Stick a lid on, bring it to the boil, simmer it and give it a stir every now and again. Should take about an hour to an hour and a half.

A few tips:

- TASTE THE STEW WHILE YOU COOK IT! Really important while you're learning about your herbs and seasoning and stuff. Make sure you give the ingrediants a few minutes of boiling to let the flavour get into the stew before you taste though. If it doesn't taste right, then add whatever you need to fix it. Trial and error to work out your own personal tastes.

- Try to cut all your meat and veg to cubes of the same size to make sure that they all get cooked properly, otherwise you end up with some mouthfulls undercooked and some overcooked.

- Try to wait until the last 30 minutes or so before you add anything mushy like onions or leeks if you're having them. Stodge like spuds and turnips and the like will need a full hour to soften up.

- You learn how much flour to put in through practice. Seize a little in, give it a good stir and let it thicken and repeat until it's as thick as you like it.

- Also worth mentioning that you can make a haybox really easily that will mean that you can just bring it to the boil and then put it in the box and let it cook in there without using any electric/gas, but I wouldn't worry about that atm. :)

i dont know how save it is to take a sip from a pot containing a raws chicken.

[Decolonize The Left]

Guys I wanna make chicken stew but I am feeling like a fool for not knowing how to make it , can any one please help me out on this?

Yes. It's easy.

You will need for veggies:
1-2 white onions
1-2 carrots
1-2 celery
1-2 potatoes
(NOTE: You can also add any other veggies you like such as Kale, Chard, Spinach, etc... but the ones above are staples)
Chop these into good sized chunks and throw em all in your big pot and saute them in olive oil for 5-10 minutes on medium heat.

Add your chicken pieces and saute them as well until they are partially cooked.

Add your water/chicken stock and your herbs (basil, parsley, tarragon, thyme, oregano, salt and pepper, bay leaf).
Bring to a boil and then reduce to simmer and let cook on simmer for 1-3 hrs depending upon how you like your soup.

Stir every 5-10 minutes or so and taste after an hour. Add more salt, pepper, herbs, as needed.

- August

[t.shonku]

Thanks every body for your great suggestions I will try it out !


I ate chicken stew from a restaurant few months back and it tasted good I think it had to do with adding the chicken stalk , there was little butter floating over the soup I think adding a little butter would be a nice idea too ( I jog 2km every day, hope I burn it :laugh::laugh:)

Does chicken stew recipe vary from country to country? I have heard that Brits chicken stew is different from Russian one?

[Bitter Ashes]

i dont know how save it is to take a sip from a pot containing a raws chicken.
I've never had any problems. The bacteria are killed when you bring it to the boil. The simmering is just to tenderise the meat and veg and to let the flavours soak in. In fact, if you're ever unsure about meat, always always boil it. Stewing kills all the bugs, no matter what, unlike other methods of cooking.

[Bitter Ashes]

Bring to a boil and then reduce to simmer and let cook on simmer for 1-3 hrs depending upon how you like your soup.
Three hours seems a bit excessive for already pretty tender chicken tbh. Is it because you seal the surface when you sautee it or something and it takes longer to cook as a result? I usually just throw it all in, so not had that step before :)

[Hoipolloi Cassidy]

Three hours seems a bit excessive for already pretty tender chicken tbh. Is it because you seal the surface when you sautee it or something and it takes longer to cook as a result? I usually just throw it all in, so not had that step before :)
If you don't seal the surface of the meat ("searing") it'll take longer because the juices will drain out and then the only way to get it tender ("juicy") again is to boil it until the muscle fibers break down. This may be necessary for a tough rooster, but it's not a pleasant thing to contemplate.

[ColonelCossack]

I just chop up the chicken, peel and chop some potatoes, peel and chop some carrots, peel and chop some swede, put some peas and sweetcorn in, some mixed herbs, a bay leaf, some garlic (two of those little segments, chopped and crushed) and peel and chop some onion. I stir fry the onion and the chicken, and put them in a pan half full of water (which is simmering), then I put in all of the vegetables except the sweetcorn and peas, including the garlic. I then boil the water, and throw everything else in, and leave it 2 and a half hours.

[danyboy27]

2 hours to boil a medium sized chicken is okay.

[W1N5T0N]

be sure to buy organic chicken
Yes, one would assume all chicken is organic today, but a lot is just---mutated hormonised "flesh".

[t.shonku]

Chicken Stew

Posted on January 16, 2011 (http://www.ivstring.com/2011/01/16/chicken-stew/) by indianviewstring (http://www.ivstring.com/author/indianviewstring/)
This stew is very healthy and perfect recipe for those who are on a diet coz dieting does not mean starving one self but having fat free healthy and tasty food!

[I had to remove the picture. Sorry, it was so big, it was breaking the frames on the board - Hannah Kay]

Ingredients:
250 gm chicken
2 carrots cut into 8 pieces
2 potatoes cut into 8 pieces
½ a papaya cut into 8 pieces
1 chopped onion
1 table spoon chopped garlic
1 table spoon chopped ginger
8 grains of pepper
6 brown cardamoms
6 cloves
A piece of cinnamon
1 table spoon refined oil
Salt as per taste
Method:
Place a cooker over flame, add oil, let it heat, add chopped onions, add chopped ginger, add garlic, add all the spices, add the chicken, stir for 3 minutes, add the carrots, potatoes, papaya, stir for 5 minutes, add salt to taste, pour water to drown the contents of the cooker. Lid the cooker and cook till 1st whistle over a low flame. Serve hot. To make it more yummy add butter before serving (the weight conscious can skip this part!).


Link to the article
http://www.ivstring.com/2011/01/16/chicken-stew/
Found this interesting chicken stew recipe with a yummy picture !

[t.shonku]

Mumma's home made chicken stew





http://4.bp.blogspot.com/_jytLOjGlLWo/TGKzSOgTiAI/AAAAAAAABUY/CoU0fD1YrMU/s320/chicken+stew.jpg (http://4.bp.blogspot.com/_jytLOjGlLWo/TGKzSOgTiAI/AAAAAAAABUY/CoU0fD1YrMU/s1600/chicken+stew.jpg)

Ingredients:
1/2 kg chicken
15 pods of black pepper
5 pods of green cardamom
2 sticks of cinamon
1 tej patta (dry basil leaf)
2 carrots, cut into 2 inch slices
15 beans, cut into 2 inch slices
1 small green papaya cut into 2 inch slices
1 oninon cut into 6 with all florests seperated
1 stalk of celery
4 cloves of garlic, smashed
1 inch ginger, smashed
1 1/2 to 2 tsp salt (as per your taste)
1 tsp sugar
2 tsp oil

I love cooking in my pressure cooker. It's quick and times like this makes life simpler.

http://2.bp.blogspot.com/_jytLOjGlLWo/TGKze3suenI/AAAAAAAABUg/5LudSE5_OnQ/s320/IMG00435-20100811-1757.jpg (http://2.bp.blogspot.com/_jytLOjGlLWo/TGKze3suenI/AAAAAAAABUg/5LudSE5_OnQ/s1600/IMG00435-20100811-1757.jpg)

Heat the oil on high. Add the garlic. Fry till you can smell the burnt garlic. Add ginger and saute.
Lower the flame to medium high. Add the onion and fry till it begins to loose its color.
Add the chicken and stir till the color becomes pale.
At this point add the black pepper, cardamom, cinamon and tej patta.

http://2.bp.blogspot.com/_jytLOjGlLWo/TGKzpkPb_gI/AAAAAAAABUo/7-sNo2jlvrM/s320/IMG00436-20100811-1807.jpg (http://2.bp.blogspot.com/_jytLOjGlLWo/TGKzpkPb_gI/AAAAAAAABUo/7-sNo2jlvrM/s1600/IMG00436-20100811-1807.jpg)
Stir in all the cut vegetables.
Add the salt and sugar. Stir for 1/2 a minute.
Now pour in about 1 litre of water. Drop the celery stalk into the pressure cooker.
Check for the salt. Add if you need more.
Place the lid of the cooker and allow for 2 pressures and switch off.

You can choose to have this as a soup. You could also have it with garlic bread or toast.

If you'd like it to be a little thick, add 1 tbsp cornflour mixed in water into the broth and bring it to a boil. This can be served with rice.

Link to the article
http://flavorandtang.blogspot.com/2010/08/mummas-home-made-chicken-stew.html




Another recipe with pics !

This is just getting better and better :):):D:D

[RED DAVE]

Forget all the revisionist crap above. Here is genuine, revolutionary Marxist chicken stew.

• Buy the legs and thighs of chicken; it's a cheap cut. Allow two for each person. Always buy more than you need so you'll have for the next day or so.

• Wash the chicken pieces and put 'em in a big fucking pot (five gallons at least). Do not cut the legs and thighs up.

• Fill the pot with water and set it to boil.

• Then add, salt to taste, black pepper to taste and some paprika if you like paprika. A couple of bay leafs are nice, but I have no idea if they really influence the taste.

• Add the following veggies: carrots, one parsnip, a #10 can of tomatoes, a couple of big onions and about five cloves of garlic (more if you like garlic) AND ANY OTHER VEGGIES YOU HAVE AT THE BOTTOM OF THE FRIDGE THAT AREN'T ROTTEN. Avoid potatoes because they tend to get too soft. Make sure you wash everything first.

• With the carrots and parnsip, just cut the tops and bottoms off and cut them into pieces about as big as your thumb. Same size for all veggies. Don't peel anything, but with peppers cut off the stems and scoop out the seeds.

• Cover it and let it all boil for about two hours: until the leg bones are just about ready to slide out. If it gets too low, add some more water. Mix it occasionally.

• Add some flour, about two handsfull, to thicken it if you want it thickened. Stir it. Go easy on the flour, or you'll end up with cement. I don't use it, so I could be accused by sectarians of making soup.

• About twenty minutes before you're going to eat, add a pound of egg noodles. Don't let them get mushy.

• Serve with some good bread and something cold to drink.

Preparation time is really about five minutes; cooking time about two hours. I used to make this when I was a single father. It will last for days and it gets better every day.

ENJOY :D

RED DAVE

[Blackscare]

• Add some flour, about two handsfull, to thicken it if you want it thickened. Stir it. Go easy on the flour, or you'll end up with cement. I don't use it, so I could be accused by sectarians of making soup.
lol



Now I'm hungry though.

[ellipsis]

How do you make Soviet chicken stew?

First Step: Steal one chicken.

But seriously I have made chicken soup a number of ways.

Freegan Chicken Stew

1. take your roommate's rotisserie chicken carcass and boil it a big pot of water with salt and herbs and seasoning. after it looks like stock start removing the bones with a spoon, scraping off any meat left on bone.

2.dumpster veggies add veggies- in order more dense to least dense. eg. potatoes to carrots to celery. onions and garlic etc. can go in from the beginning, for flavor. keep the pot on a slow simmer, uncovered

3. add noodles. cook till noodles tender

[Bitter Ashes]

How do you make Soviet chicken stew?

First Step: Steal one chicken.

But seriously I have made chicken soup a number of ways.

Freegan Chicken Stew

1. take your roommate's rotisserie chicken carcass and boil it a big pot of water with salt and herbs and seasoning. after it looks like stock start removing the bones with a spoon, scraping off any meat left on bone.

2.dumpster veggies add veggies- in order more dense to least dense. eg. potatoes to carrots to celery. onions and garlic etc. can go in from the beginning, for flavor. keep the pot on a slow simmer, uncovered

3. add noodles. cook till noodles tender
I have made plenty a stew by just chucking a whole (small) chicken in this way. It's messier, but by hell, it works. Never thought of garlic though, although it probably makes sense for chicken. Will try that. Wouldn't kill to throw in a bit of flour too, maybe?

[ellipsis]

Flour is fine, also bread crumbs, i tend to cook it down a fair amount. Next time I'll add flour to see how it goes...

Where is the line between a stew and a soup?

[ColonelCossack]

using flour? i've never heard of that... come to think of it, i've never really thought of thickening it at all...

[hatzel]

I'm going to tell you a culinary secret...chicken feet. Seriously! I know they look a bit weird, but they have an absolutely delicious flavour and are cheap as you like from a butcher (I mean, c'mon, very few people would want them, so you're pretty much just buying them to save them from the bin!), plus, if you insist on killing an animal, at least do it the honour of using every part of it constructively :rolleyes: Depends entirely on how much stew you're making, but let's just say half a dozen or so feet...you should cut the very tips of the toes off first, to let stuff out, and then just chuck them in the pot with the rest. Don't bother eating them, though, treat them like a bay leaf.

(On a related note, anybody who makes chicken stock without using the feet is just a massive tool...)

[Bitter Ashes]

One of my old housemates used to eat feet. I remember coming downstairs and there being this really weird smell coming from the kitchen and seeing this massive cauldron kinda thing sat on the cooker. Curiosity got to me and I lifted the lid to find the feet happily bubbling away in the water. It was a very weird discovery, but yup, people eat them.

[RED DAVE]

Warning.

The left will never be united until it comes up with one, perfect, infallible recipe for chicken stew, used by all.

That recipe is mine (http://www.revleft.com/vb/showpost.php?p=2162233&postcount=14)!

Use of any other recipe will be grounds for expulsion from the Chicken Stew International (as opposed to the revisionist Chicken International, the social democratic Stew International or those class traitors, the Stewed Chicken International).

Again, you have been warned.

RED DAVE

[Bitter Ashes]

At this rate the Birdseye creepy polar bear will be posting on this thread lol

[Dr Mindbender]

At this rate the Birdseye creepy polar bear will be posting on this thread lol

The bear in question for the benefit of non-UK people

ujIOpK6CA-Q

[Bitter Ashes]

The bear in question for the benefit of non-UK people

ujIOpK6CA-Q
creepy polar bear! *shudders*
He's started stalking her in resturants now demanding to know why she's not at home eating Birdseye(TM) fish fingers. There was another one i remember too where he's implying that she's stupid and thick and could never cook fish unless it came from a box. I'm so glad I don't have a freezer as I'd be sat in bed having nightmares that the damn thing was sat in there plotting to murder me and stick me in fish cakes as filler or something.

[tanklv]

I love chicken feet!!!

My grandma and mom used to make chicken soup with feet, necks, backs, skin, etc.

It has more of the gluten that makes for a nice golden hearty broth.

The feet are great to eat - really! And it makes for a great "show" on halloween when the kids open the lid!!!

Now, however, at the recommendation of my Aunt, I started using chicken wings from the big frozen bag - it make a really nice golden/flaverful broth and it's easier to debone - and if I'm lazy, I give the meat to my furr babies (3 rescued Goldens).

I found out if you want a real flavorful chicken meal, use the whole chiken - legs, thighs, wings as well as the breasts - all the different parts impart a better flavor than just using the breast which too many people seem to prefer to the exclusion of all the rest of the poor animal.

[tanklv]

A couple suggestions:

If you have whole pieces (cut up the chicken), brown the pieces in oil (I like olive - it's healthier, but vegetable oil will help make the onions caramelize easier/faster) in a large frying pan.

Then throw in the onions.

If using mushrooms, I like to do them separate from the onions.

Usually, chicken recipies call for one large onion, at least a couple stalks of celery and a few garlic cloves. I like to use half the bunch of celery, a couple onions and almost the whole head of garlic - or a large table spoon of pre-chopped garlic. If your partner has heart burn problems like mine - it's hard but you have to go light on the garlic and onions! The more garlic you use, the more "peppery" it tastes!

I'm of the cult where there is no such thing as too much garlic - or onions!!!

Speaking of onions: If you take real bitter, strong raw onions and chop them up and soak them in vinegar for a half hour, it will take the bitterness out and imbue the vinegar with some flavor to use on salads.

Throw in the minced garlic awhile after the onions so it doesn't burn and ruin the whole thing. If using large slightly chopped halves of garlic cloves, do the garlic first until it "browns" the toss so it won't burn.

Once the sauteeing of the onions & garlic is complete, you can remove and add the mushrooms. If not using mushrooms, you can add the celery to saute.

I like to add any chicken to brown after the onions and garlic, since it will flavor the chicken, too.

If you want to use just breasts, try putting flour in a "baggie" with some garlic powder & black pepper (you can eliminate salt that most people put in because there's so much salt content occurring naturally in celery and broth, etc. especially if you're trying to lower your salt intake for blood pressure, etc.) Add a breast one at a time and pound the hell out of it!!! till it's a nice half-inch (10-15mm) or so "uniform" thickness or so. It enlarges as it is pounded - so you don't want to do more than one at a time.

Remove all "stuff" from the frying pan.

Now you can go in almost any direction.

For a marsala wine sauce - add a cup each of beef & chicken broth to the empty uncovered frying pan and let it boil down till it's nearly gone - about 15 minutes. Then add half cup each of white and Marsala wine - NEVER USE THE "COOKING WINE" CRAP! Always use a wine you like to drink - the flavor of the wine will be left. Add the chicken back to the pan now and let it cook down about a third or so (another 15 minutes.

Take a fistfull of flour, mix with a fork a good dollop of soft butter - and toss into the mixture to thicken it. Now place all the onions, mushrooms, etc. back into the pan - add some parsely, black pepper and simmer for a half-hour. Serve over your favorite pasta - I've used angle hair, penne and wide egg noodles at one time or other.

For a slow cooker, and a little different, put all the "ingredaments" (gotta love Rap Replilnger - my favorite Hawaiian local boy commedian), you can use the whole cut up chicken, begin with the onions, garlic, celery part - add either chicken broth or a combo of chick/beef, add the chicken pieces, celery, dill, parsely, pepper, a couple good shakes of the worstchestershire sauce bottle, a nice half bottle of burgundy wine or, again, your favorite red or white wine, carrots, etc - cover, bring to a boil, then turn to low for a few hours.

Or:

In a large pot or slow cooker - you add the browned chicken pieces, do the onion and garlic part and celery. Add a 1 quart of butter milk, 1 piint of sour cream, dollop of butter or not.

Then add a good amount of dill weed (my grandmother used the thick stalks), parsely, savory (an herb) and some paprika. The dill and paprika are key here for the final taste. I don't know what savory is, and have often left it out - tastes just fine.

Cook for an hour or two on LOW heat - if you cook to high, the milk & sour cream will separate or curdle! Serve over mashed potatoes - on each plate, make a hole in the mashed potatoes, add the chicken pieces, spoon over the sauce.

Have fun!!!

[tanklv]

I like to put the savory herbs/veggies in right at the beginning if possible - it flavors the whole thing that way - to each his own...

One thing you can add is Kale at the end - the broth flavors the kale, it wilts in a few minutes, but the Kale is still crunchy, adds color, and is great for vitamins.

[Rooster]

Do oxo cubes not exist anywhere else in the world? :confused:

[Aurora]

They do here man but sure im near enough to ya, most people here seem to make their own stock which is cool i bet it has a better flavour than oxo which is mostly salt anyways.

Thanks for all the ideas everyone ive used a couple new things already, i wouldn't have though of making a stew with noodles but i did that yesterday and it was epic :thumbup1:

[tanklv]

They are all over the place - but they're really mostly salt content - most bullion is high in salt - even the "low salt" ones - compared to just cans/boxes of broth/stock.

The "low salt" broth/stock ones are a minimum of half the salt of the "normal" ones...

But it's easy/free to take left over meat bones - beef or poultry - throw 'em in water, and simmer 'em for a couple hours and you get your own stock - from things you'd normally throw out! Put 'em in old jars or "baggies" and freeze for later use - don't forget to label them so you know what the mystery bags all are!!! You can control the salt content real good this way! Just let it all cool down after cooking and skim the fat that jells off the top - you can even save that to flavor other dishes instead of oil - but it's got a high (not good) fat content so watch if you don't want to have high cholesterol. The fat is good to add to cat/dog dishes occasionally to help with furr balls, etc. - and they think you're a "god" for giving 'em such great extras! Can also use the fat with seeds to make balls for the birds in the winter to hang up.

[Hoipolloi Cassidy]

One step further:
1) Gather all your chicken bones, beef bones, etc. from the freezer, going back weeks or months.
2) Broil them briefly with a carrot and an onion.
3) Toss into a large vat of boiling water. Reduce heat. Cook until all the meat has fallen off the bones. NO SALT!
4) Cool. Remove bones; strain; removed odd pieces of meat. Toss meat to doggies, who will think you're god. Check for small bones and toss meat to kitties, who think they're God to begin with.:D Refrigerate.
5) Remove all the fat from the surface. Reheat and boil very gently, until you're left with a very thick brown ooze at the bottom of the pot. Stir as long as you dare without burning the ooze.
6) Scrape ooze into plastic ice-cube trays.
7) After an hour or so, pop out little brown cubes that feel like shoe rubber. Stick in a baggie in the refrigerator or freezer.

Congratulations! You now have a month's supply of glacé!
To use, simply add a little brown piece to any soup, stew, sauce or whatever, and presto! rich, deep meat flavor!

- Hysterix le Gaulois