Chicken Stew

When it gets cold, nothing makes me happier than hot food. Now you've seen my Chicken Stock and Tofu Stew, but I wanted to make something a little more traditional and Americana this time. Hence, Chicken Stew!


Chicken Stew (6-8 servings)
leftover chicken bones in your freezer (I had about 3 sandwich bags full)
3 chicken thighs/drums, skinless, and with the meat scored (aka cut parallel lines to the bone. Helps you to tear the meat off into edible chunks later)
1 large carrot, rough chopped (bite size chunks)
4 stalks celery (bite sized)
2 medium potatoes (bite sized)
1 onion, diced
2 garlic cloves
1 large bay leaf
6 cups boiling water
pepper
salt
oregano
cumin

1.  Heat a large pot. Add olive oil and swirl to coat the bottom.
2. Add the chicken bones and sear. When you start seeing "brown bits" on the bottom, deglaze with a few spoons of beer or wine.
3. Add the chicken thighs and drums. Sear. Flip over and sear the other side. When things start to stick, add more beer and/or start adding onion.
4. When the chicken is fully cooked on the outside, add all the vegetables. Celery leaves included. Scrape all the brown bits from the bottom of the pan. Add a teaspoon of salt, pepper, oregano, the garlic, bay leaves, and a pinch of cumin.
5. Slowly pour in the boiling water. The water shouldn't be enough to cover all your ingredients - you're making stew, not soup.
6. Bring back to a boil, then to a simmer. Monitor for 10 minutes and skim the scum from the top.
7. Let simmer for 2-3 hours. Taste test for salt and how thick you would like the stew to be. As the veggies cook, they will thicken the soup.
8. Grab your trusty chopsticks. Fish out all the bones and the bay leaves and discard. After two hours, the meat should fall right off the bone into shreds. 
9. If your soup is not thick enough, mix a teaspoon of cornstarch with a tablespoon of water. Stir slowly into the soup stock.
10. Serve! Great with crusty bread OR...

Chicken and Dumplings (aka day 2 of chicken stew)

for one serving

One pint Chicken Stew

1 teaspoon butter, melted

1/3 cup flour

1/6 cup milk

1/2 teaspoon baking powder

pinch of salt

pinch of oregano and/or basil flakes

1. Reheat the chicken stew on medium heat. Check and see if there is enough liquid to create the consistency you like. I usually have to add a quarter cup of milk. Bring to a simmer
2. Meanwhile, melt the butter in a bowl. 
3. Add the flour, milk, baking powder, salt, and herbs
4. Incorporate into a batter - should be goopy
5. When the stew is simmering, give it a quick stir. Drop the batter into the stew one heaping teaspoon at a time. DO NOT STIR. Let the dumplings sit on top of the stew. 
6. Cover the pot and let it simmer for 15 minutes. The steam of the stew will cook the dumplings.
7. The dumplings are done when you insert a toothpick and it comes out clean. Carefully spoon out the stew and dumplings and enjoy!