Name: Chicken Stew
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 large whole chicken (ours was 6 ½ pounds); 2 large carrots, rinsed, trimmed but not peeled and coarsely cut up; 1 large yellow onion, trimmed and cut into quarters; 2 large celery stalks, coarsely cut up; 3 medium garlic cloves, peeled and left whole; 1 medium bunch of fresh flat leaf parsley, including stems (tied with twine); 1 ½ teaspoons kosher salt; 1 teaspoon whole black peppercorns; 2 whole bay leaves; 6 quarts tap water; 3-4 large carrots, peeled, trimmed and cut into bite sized pieces (3 cups); 1-2 yellow onions, trimmed and cut into bite sized pieces (3 cups); 2 Russet potatoes, peeled and cut into bite sized pieces (about 1 ½ pounds) (As you cut up potatoes, place in a bowl of cold water to stop the oxidizing process); 4 tablespoons butter; 3 tablespoons chicken fat reserved after cooking stock; ½ cup all-purpose flour; 1 cup frozen green peas, thawed; ½ to 1 cup heavy cream (add according to your personal preference – start with ½ cup and add more if desired); 1 ½ teaspoons gravy color (such as Kitchen Bouquet or Gravy Master); Additional salt and pepper, as needed to taste; Other; Sweet Buttermilk Biscuits, for serving

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Chicken Stew

Our fantastic Chicken Stew has tender chunks of chicken and vegetables in a creamy flavorful homemade broth. Serve with freshly baked biscuits on the side for the ultimate comfort food meal.

Yield: 8 servings 1x

Prep: 1 hourCook: 3 hours 30 minutesTotal: 4 hours 30 minutes

Scale:

Ingredients

Stock

1 large whole chicken (ours was 6 1/2 pounds)

2 large carrots, rinsed, trimmed but not peeled and coarsely cut up

1 large yellow onion, trimmed and cut into quarters

2 large celery stalks, coarsely cut up

3 medium garlic cloves, peeled and left whole

1 medium bunch of fresh flat leaf parsley, including stems (tied with twine)

1 1/2 teaspoons kosher salt

1 teaspoon whole black peppercorns

2 whole bay leaves

6 quarts tap water

Soup

3–4 large carrots, peeled, trimmed and cut into bite sized pieces (3 cups)

1–2 yellow onions, trimmed and cut into bite sized pieces (3 cups)

2 Russet potatoes, peeled and cut into bite sized pieces (about 1 1/2 pounds) (As you cut up potatoes, place in a bowl of cold water to stop the oxidizing process)

4 tablespoons butter

3 tablespoons chicken fat reserved after cooking stock

1/2 cup all-purpose flour

1 cup frozen green peas, thawed

1/2 to 1 cup heavy cream (add according to your personal preference – start with 1/2 cup and add more if desired)

1 1/2 teaspoons gravy color (such as Kitchen Bouquet or Gravy Master)

Additional salt and pepper, as needed to taste

Other

Sweet Buttermilk Biscuits, for serving

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Instructions

Remove the gizzard package from the chicken and rinse the chicken.
Make the stock by combining the chicken, the neck, six quarts of water and all of the remaining stock ingredients into a large stock pot and bring to a boil. Lower to a medium to fast simmer and cook 90 minutes, making sure chicken stays submerged.
Bake the biscuits following our recipe here or bake according to refrigerated biscuit package instructions.
Have a sheet tray, spider strainer and long tongs standing by.
After 90 minutes, use spider and tongs to remove just the chicken from the pot and place on the sheet tray. Let the stock continue to simmer.
Using tongs and a small knife to separate meat from the bones. The bones and skin will go back into the pot and the meat will be cooled, cut up and refrigerated until later.
To easily separate the meat from the bones, pull and wiggle the drumstick and the bone will pull right out. Next separate the whole leg/thigh portion from the chicken and with the knife, cut down into the joint. Use tongs to wiggle the bones out and place in the pot. Remove knuckle between the thigh and drumstick and place in the pot with the skin. Run the knife down in between the two breast halves, running it down both sides of the keel bone. Flip and remove any meat from the back. All meat should be refrigerated and all bones and skin back into the pot.
Continue to simmer the stock for 90 more minutes. After the second cooking, taste and season if needed.
Pour the stock through a strainer into a two-quart measuring cup and discard the solids.
Let the fat float to the top and skim off, saving three tablespoons. When complete, you should have approximately, two quarts of stock, three tablespoons of reserved fat and about five cups of cooked bite-sized pieces of chicken meat.
Now make the soup by combining the two quarts of stock with the carrots and onions, bring to a boil then simmer five minutes.
Drain the potatoes from the cold water then add the potatoes to the stock. Bring back to a boil and cook ten minutes longer or until the vegetables are fork tender.
In a separate medium sauce pan, add the three tablespoons of chicken fat along with the butter and over medium heat and melt. Stir in flour and cook three minutes on medium low.
Strain out one quart of stock out of the soup pot and add it to the cooked butter/flour, one third at a time, whisking during each third. It will be thick, then less thick then creamy thick.
Add this thick creamy mixture back in to the soup pot along with the peas, one half cup of the cream, the cooked chicken and the gravy color. Stir to combine and heat to serving.
At this point, add more cream if you like your stew lighter. Taste for salt and pepper and season as needed.
Serve with the biscuits.

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Cuisine: American Method: simmer

Find it online: https://www.afamilyfeast.com/chicken-stew/