chicken stew recipes pls

mirry

now it getting colder, i would love to make some chicken stew in the slow cooke, the problem is the liquid always looks to runny...
any help much appreciated.

Bad-Boy-Button

The best way to thicken the stock is to use a rue.

Gently warn a large knob of butter in a frying pan, add sieved flour and mix until it becomes a paste. If you add this to your stew 10/ 15 mins before the end and gently stir in. It adds a nice savory flavor too.;)

ellas9602

or mix 2 teaspoons of cornflour with a little water and add to the stew whilst stirring

r.mac_2

you could also try adding some potato to your stew - this soaks up some of the liauid and is alao a natural thickener.

MoneySavingSapphire_:D

Problem? I want to make chicken stew with chicken breast pieces, bacon, potato, onion and then some carrots and any other random veg I can find, plus lentils... but I have no chicken stock, only veg stock cubes - will it taste funny? Once again apologies for daft questions! Also - I just put the meat in raw don't I? Or should I brown it in pan first?

filigree_2

I would brown the chicken first, and I reckon veg stock cubes will be fine.

Pink.

Hi MoneySavingSapphire,

I would brown the chicken and fry the onions and bacon before putting them into the pot. The ingredients you're using should give a great flavour and the vegetable stock will be fine. It will be lovely!

Pink

MoneySavingSapphire_:D

Okay, will do! Looking forward to it now... Thanks!

overlykeensaver

i would brown the chicken too - if you don't want to use your stock cube, or don't have any in future, you could use a tin of tomatoes instead for a slightly different flavour; you could add water too the tin too as the veg cooking will turn into a sort of stock as well.

LydiaSophia

Veg stock will be fine! I can never particularly taste the difference between all these stock cubes! Hope the stew is Yum!

gemmaj

Hello,

First up sorry if this has already been covered - I know there's lots of chicken stew posts already, but I'm still a bit lost!

I did my first roast chicken the other day, and have a pile of left over meat and have made stock from the carcass. I have carrots, onion, leek, courgette and sweet potato and would like to make stew.

Obviously the chicken is already cooked; I plan on "sweating" the onion and carrot, then adding the other veg and stock ... but do I add the chicken at the same time and leave to simmer, or do I add the chicken later since its already cooked?

Thanks for any help, as I said I'm a bit lost with all this!!

Gemma.