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Friday, 14 October 2011

Chicken Warmer

There's nothing quite as warming as a good old Chicken stew in the winter. Serve with dumplings & were rocking :-)
This is a very easy stock cupboard stew, using in season veggies. I have listed what is in this one but please use other veggies that are available to you. Carrots are a staple though! Add some peas for colour or corn, you get the idea. Green beans too will give a lovely colour to this.
If you read my blog you will know that I don't add onion, due to an intolerance, but please do add if you can.
1 Garlic head, crushed & chopped
Chicken bones
Cooked chicken meat
Chicken stock, from bones &/or 2 x stock cubes
3 x Carrots peeled & sliced chunky
1/2-1 Marrow, peeled & chopped chunky
1 x Courgette, cut into 4 length wise & sliced chunky
1tbsp Lemon juice
1tsp Oregano
1tsp Parsley
1tsp Thyme
Salt & pepper fresh ground
Potatoes peeled & cut to size

Boil the bones to give a stock.
Crush & chop the garlic & fry in a little oil or frylight till browning. Add onion if using. Discard bones, sieve if necessary. Add stock &/or cubes to garlic & boil (use plenty of water). Boil for about 10 mins covered. Add chicken, carrots, courgette & marrow. Stir in lemon juice & herbs, cover & cook very slowly for two hours minimum, can be  longer especially if using uncooked chicken. Keep watching liquid levels.
Add potatoes 1 hour before use as you want them to keep their form. I don't thicken mine as I keep it as healthy as poss but you can thicken it at the end with a little cornflower in water or make it creamy by adding cooking cream at the end.
If using uncooked chicken, peel away skin & brown in a frying pan using frylight or a little oil. cook as you would in any chicken dish (you don't want blood to be running) then add the chicken to the hot stock.

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