/ck/ - Food & Cooking

>>16820003
I'd let him manage my stock, if you know what I mean.

>>16820007
No, no, I'm not following you. Can I get some more context?

>>16820003
Yes, although chicken breasts aren't ideal for stews.

>>16820019
>Should I dump everything in a pot?
Some steps would be nice. As for the chicken boobs is the only white meat I currently have

>>16820003

Onions/Carrots/Potatoes/Leeks/Mushrooms go in with chicken stock. Bring to boil and simmer for several hours.

Cook chicken garlic olive oil butter separatesly in a pan until the chicken is done. Shred the chicken.

Strain the stew, mix in the chicken and rosemary, serve.

>>16820069
This is basically what I was going to say but anon got there first, Chicken breast cooked in a stew will end up like rubber bullets so you want to cook it seperately then add it in later

Also add a little flour if you like your stew gravy thicker. It also adds precious calories if you're a poorfag

>>16820069
>How many hours?
>How much water should I add?
Really like these steps, thanks.
>>16820083
Makes sense now, I'll try to have the whole chicken carcass next time . For the flour thank God I'm not a poorfag anymore but I would definitely prefer the stew to be thick

Shameless bump

>>16820007
Gay

>>16820069
>Onions/Carrots/Potatoes/Leeks/Mushrooms go in with chicken stock.
Why not throw the onions on some fat before adding the stock?
Wtf, throwing raw onions into water?!
Carrots and mushrooms could also go with the onions onto fat before the wet ingredients, it'd extract their aromas into that fat, and potentialy give some browning

>>16820354

>throwing raw onions into water

This is generally how you prepare soups and stews, yes.

>>16820135

Just adjust for the consistency you want, taste it every now and then and adjust flavoring. You shouldn't need flour but if you want to use it make a slurry from flour and cold water before adding it to the stew.

I just threw some beef cubes, carrots, potatoes, onions, and beef broth into a rice cooker because the instruction book said you could make stews. What do I do now?

>>16820083
I've thrown a whole chicken minus the skin and bones in a gumbo and the breasts came out nice and tender

Chop and fry onion in butter
Add chicken cut to bite size chunks
Get some brown on that chicken
Spoon or two of flour
Carrots and potatoes roughly 1/2 " pieces
Dump in that stock
Reduce heat and go fuck off until its thick and root veg is semi-soft
S&P as you wish

Tommorow after its coagulated fish out however much potatoes/carrots/chicken is needed, cut into slightly smaller bits and add a couple scoops of the leftover gravy and shove it in some pie crust for pasties

>>16820736
I think I fucked up not browning the chicken enough but it's smelling nice

>>16820886
It'll cook through with the rest given time. If by the time your roots/meat is cooked through its still a bit too brothy then just chuck another spoon of flour into a bowl and slowly add a ladle of the broth while whisking until its a sorta slurry then dump it back in(if using cornstarch use an equal amount of cold water to starch instead of hot broth)

>>16820031
When I add chicken tits to a stew or soup I'll sear them in oil and only add to my soup or stew 15 or less minutes before serving.

onions leeks and carrots would be better if you softened them by frying gently in some butter first

>>16820930
>>16820947
>>16820961
Dang it, I dumped everything already in the pot. At this point is mostly a matter of hoping the stew comes out good.

>>16820412
Usually you at least sweat them. Soups and stews also generally have a different procedure as one is whatever the fuck in some kinda broth while the other is whatever the fuck in some kina gravy

>>16820003
I'd strongly recommend switch the chicken for beef/pork and you're set

>>16820971
I meant to take some broth out of the pot if its too thin to make the slurry to save your gravy otherwise it's... Soup? Which is also fine

>>16820971
You can thicken your soup and add a toasty flavor by browning some flour and butter in a sauce pan- when it turns golden brown ladle some stock in, whisk that mixture until it's velvety, and transfer to your soup.

>>16820980
Would it help it thicken if I let it boil more time?

>>16820982
Going down to the kitchen to test this out
>I'll keep you posted

>>16820982
Hes got quite a bit of fat in there already by the pic he posted might make the whole thing on the greasy side
>>16820988
Yes of course the only risk is your potatoes disintegration. Eventually either the flour you started with or starch released by the potatoes breaking down will thicken it

>>16821009
>Glad to see someone checked my pot
Didn't add the browned flour to play it safe and keep it tasty rather than greasy

>Whole house stinks like divine tier cooking
Thanks anons, this stew is really coming along well. How much time should I give it?

>>16821178
Stab them potats and carrots when they're cooked its ready in this case. Tougher cuts you'd hold back on what coukd dissolve until the meat starts to soften but its the same process