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Savory Chicken Stew

chef.jackson's picture
Ingredients
  Broiler fryer 3 1⁄2 Pound, skinned (1 Piece)
  Water 2 1⁄4 Quart
  Carrots 3 Medium, scraped and cut into 1 inch pieces
  Medium 2 Medium, quartered
  Celery stalks 2 , cut into 1 inch pieces
  Dried whole tarragon 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Skim milk 1⁄3 Cup (5.33 tbs)
  All-purpose flour 3 Tablespoon
Directions

GETTING READY

1) Remove the giblets and neck from the chicken and keep aside for other uses.
2) Trim the excess fat from the chicken.

MAKING

3) Place the chicken in a Dutch oven along with 2 quarts of water.
4) Boil the chicken. Reduce the heat and simmer for at least 45 minutes.
5) After 45 minutes, take out the chicken from the oven and allow it to cool.
6) Keep around 3 cups of stock in the oven.
7) Make the pieces of chicken and add to the stock in the oven. Also add carrots, onions, celery, tarragon, salt pepper and 1 cup of water.
8) Bring them to boil.
9) Simmer the mixture for 1 hour on low heat.
10) Take the milk and flour in a bowl and mix them well. Add this milk mixture to the stew.
11) Cook on high heat to make the stew little thick.

SERVING

12) Garnish the stew and serve hot with rice, pasta or bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
110 Minutes
Ready In: 
115 Minutes

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