BaZmO* wrote: » I normally use lamb in mine.
jessie1 wrote: » Thanks for that link, looks nice. I might scale it down as its only for 2 of us so 6-8 thighs might be a bit much. Same with a full chicken. I don't think i've eaten chicken stew before but don't eat beef so kind of like the idea of it.
olaola wrote: » I'd probably use thighs myself. This looks like a nice recipe:http://www.greatfood.ie/item_display.asp?cde=2&id=870
jessie1 wrote: » What's the difference between thighs and the legs(besides the obvious!) , is the meat different/ better on the thighs?
Minesajackdaniels wrote: » I make mine, as Hill Billy says, with a whole chicken. Simplest way: place a whole chicken in a 4-5 litre saucepan and add enough cold water to almost cover it. Throw in a bay leaf, 10 whole peppercorns, an onion and a carrot. Bring to the boil and then simmer for around an hour. Remove chicken, seasonings and vegetables from the stock. The stock now makes the base of your soup. Put the chicken in a high-sided dish, because it will continue to drain, and let it cool. Discard the used vegetables - you've had the goodness out of them. Strain the stock into a large bowl. While the chicken cools, slice an onion, some carrots and a couple of sticks of celery. I like to then put these in the same 4-5 litre saucepan, and add a ladle of chicken stock, then allow them to sweat and soften over a medium heat. Season with salt and pepper, and add whatever herbs you like - I like some finely chopped parsley and some sage. Gradually ladel more stock onto the vegetables until you have a simmering soup, with around the amount of liquid you want in your stew. The leftover stock is perfect for other recipes. Peel some floury potatoes and chop them into even sizes. Add them to your simmering soup and let them cook. This will take around 15-20 minutes depending on the size of the potatoes - test them by poking with a knife or skewer, you don't want them to overcook and fall apart. While the potatoes are cooking, the chicken should have cooled enough to handle - pour any drained stock out of the dish back into your stew. Take the skin off the chicken and strip the meat from the bones. When the potatoes are done, add as much meat as you want to use to your stew and allow it to heat through (it should take about two minutes if the stew is still hot and the chicken is still warm). I use a small-ish chicken, and there are only two of us, and we have enough stew for dinner and lunch the next day, and then I put the skin and bones back into the leftover stock, top up with cold water, re-simmer to make more stock and use that for any number of things with the leftover chicken meat - risotto, paella, generic chicken and rice dishes, chicken with pasta and a cream sauce using some stock, so on, so forth...
Shelli2 wrote: » If using MAJD's method do you cook the chicken first? Like a roast chicken?
Shelli2 wrote: » Would anyone have a method for making soup/stew from leftover roast chicken?
The Sweeper wrote: » I make mine, as Hill Billy says, with a whole chicken. Simplest way: place a whole chicken in a 4-5 litre saucepan and add enough cold water to almost cover it. Throw in a bay leaf, 10 whole peppercorns, an onion and a carrot. Bring to the boil and then simmer for around an hour. Remove chicken, seasonings and vegetables from the stock. The stock now makes the base of your soup. Put the chicken in a high-sided dish, because it will continue to drain, and let it cool. Discard the used vegetables - you've had the goodness out of them. Strain the stock into a large bowl. While the chicken cools, slice an onion, some carrots and a couple of sticks of celery. I like to then put these in the same 4-5 litre saucepan, and add a ladle of chicken stock, then allow them to sweat and soften over a medium heat. Season with salt and pepper, and add whatever herbs you like - I like some finely chopped parsley and some sage. Gradually ladel more stock onto the vegetables until you have a simmering soup, with around the amount of liquid you want in your stew. The leftover stock is perfect for other recipes. Peel some floury potatoes and chop them into even sizes. Add them to your simmering soup and let them cook. This will take around 15-20 minutes depending on the size of the potatoes - test them by poking with a knife or skewer, you don't want them to overcook and fall apart. While the potatoes are cooking, the chicken should have cooled enough to handle - pour any drained stock out of the dish back into your stew. Take the skin off the chicken and strip the meat from the bones. When the potatoes are done, add as much meat as you want to use to your stew and allow it to heat through (it should take about two minutes if the stew is still hot and the chicken is still warm). I use a small-ish chicken, and there are only two of us, and we have enough stew for dinner and lunch the next day, and then I put the skin and bones back into the leftover stock, top up with cold water, re-simmer to make more stock and use that for any number of things with the leftover chicken meat - risotto, paella, generic chicken and rice dishes, chicken with pasta and a cream sauce using some stock, so on, so forth...
