Growing up I always remember my mom boiling the
chicken bones for soup and while my chicken stew is very different from
the soup I remember it is definitely inspired by it. Like my chili it
this chicken stew is never exactly the same and
is the product of whatever we happen to have in our fridge at the time
of stew making! However it turns out it definitely hardy and makes for
as yummy meal in the cooler evenings and I love how it is chock full of
veggies for the kids.
J Cooking this always feels a
bit like you are constantly starting and stopping but given there are
no hard cooking times I always found this easy to make around nap or
“quiet” time.
What you will need:
- 1 chicken or turkey carcass
- 1 chopped up potato
- 1 large handful of uncooked rice
- 1 large handful of lentils
- 1 chopped onion
- 2 large chopped carrots
- Other veggies! (I’ve added celery, broccoli and others in the past, basically a product of what food we happen to have in our fridge)
- Salt and pepper to taste and perhaps a bit of readymade stock powder if it is not as tasty as you were hoping
Pick any leftover meat off your cooked whole
chicken or turkey and boil the rest in the crockpot for around 3 or 4
hours, I usually start with around 6 cups of water, potentially a bit
more depending on how big your original bird was.
Drain the liquid into a bowl and stick into the fridge overnight and
skim off the fat in the morning to create your stock. In the meantime
pick any other meat off the bones and set aside. Once you have the
stock ready put that into the crock pot and chop
and toss in any of the meat you have been able to salvage. Throw in
the potato, rice, lentils and veggies and cook for 3 or 4 hours in your
crockpot stirring every few hours and adding a bit of water if it seems
too dry. We usually serve with fresh bread
made from our break machine. It should make a hardy and tasty meal but
in the event your stew is not as tasty as you were hoping add a
tablespoon or two of readymade stock powder and that should make the
difference.
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