Comments on
Herb Chicken Stew
Gary Waite @cook_20376404
Am making this again,but this time I am using 1kg of Chicken Thighs on their bones,will only cook them through in water within the Slow Cooker (the chicken thighs were not frozen and they all needed washing in cold water,before adding),after quite awhile of slow cooking,I think I need too take the bones out - before adding the vegetables and dried Herbs - I may use a Knorr Chicken Stock Cube this time.
Gary Waite @cook_20376404
Whilst going for a walk,I just realised that I need too skim the fat off - the chicken broth,for I used chicken thighs on the bone and with their skin on - for my cooking the Recipe for the Second time.Did buy a book on making soup's in recent months and in that book it says that when making a homemade chicken stock - a person must use fairly fresh chicken on the bone and use the chicken carcass with a carrot,stick of Celery and several Bay leaves - and cook for about 3 hours on a Gas hob and the advice in the cook book was too skim off the fat - I guess it is the same when cooking meat on the bone within a stew.
Gary Waite @cook_20376404
For my Second making of this stew,I decided not too skim the chicken fat juices' off of the chicken broth,when I took the bones out of the chicken broth - their wasn't many bones too pull out,but it was fiddly for their were quite a few little bones and sinews too take out,I definitely have a different kind of Gravy in my stew this time around,is nice and is nice too dip dry plain bread into it.I didn't put any Ground Black Pepper in - this time around,nothing like that.
