Wow. It’s been almost a week since my last post. Why, you ask? Good question. I’ve been busy, but I’m always busy, so who knows.
This past week, convenience was key. I bought a large chicken on sale for $10 on Sunday, decided to stew it Monday, made tortilla soup using half the chicken on Tuesday, and used the rest to make a cashew chicken and veggies concoction on Thursday.
Stewed chickens are nothing new to me. Growing up, I remember my mom stewing a chicken on Saturday afternoons in preparation for a Sunday casserole after church. When I was young, I thought the process was gross, but the end product delicious. In college, I took my first crack at stewing a chicken to make some sorely missed southern casseroles. In the years since, I’ve probably only stewed a couple whole chickens. After all, buying boneless chicken breasts is much easier. But there’s a huge difference in the flavor and juiciness. And that dark meat has really grown on me over the years.
Disclaimer: Vegetarians beware.
How to Stew a Chicken
First, trim off as much fat as you can. I didn’t worry too much about the fat on the legs and wings, but focused on the breast.