Perfect For Winter Chicken Stew (Poultry)

Member Name: loobyleeby

Product:	Poultry
Date:	23/02/09 (58 review reads)
Rating:

Advantages: Makes a huge amount

Disadvantages: Only if you dislike strong flavours

Perfect For Winter Chicken Stew

This is a very cheap chicken stew - it makes an enormous quantity so it can be frozen in batches for future meals. (I normally get 4 days dinner for 4 people out of this!)

I will warn you know it can look like a bit of a mess about especially with using the oven and the slow cooker but it really is worth it!

Ingredients:

1 Large packet of chicken drumsticks - about 12
2 tbsp Butter
2 tsp Lazy garlic
Juice of 1 lemon
1 tbsp dried tarragon
1 tsp Goose fat
6 Potatoes, chopped into quarters
2 red onions, sliced thinly
A couple of handfuls of frozen peas
A couple of handfuls of whole frozen baby carrots
A handful of mushrooms, sliced thinly
2 beef oxo cubes
A Good handful of Pearl barley
¼ pt Water
1 heaped tbsp Corn flour

Method:

1, Put the lemon juice, butter, lazy garlic and tarragon in a bowl and microwave on high for 40 seconds.

2. Snip a couple of cuts into each chicken drumstick then lay them a reasonably close together in a roasting dish.

3. Take the butter mixture from the microwave - there will be a lot and paint this all over the chicken - use all of it. Make sure you get right into the cuts.

4. Put in the oven and roast for 1 hr at 180 degrees C.

5. After 1 hr take the tray out and drain the majority of the fat into a bowl, then turn the chicken pieces over and return to the oven for ½ hr.

6. Remove the chicken from the tray and return the fat back to the tray and add the goose fat. Put the onions and potatoes in and put in the oven for ¼ hr.

7. Take the tray out, give a good shake, and return to the oven for another ¼ hr.

8. Add the carrots, peas and mushrooms to the tray - return to the oven for ½ hr.

9. Take the tray out of the oven and pour everything in to a slow cooker pot.

10. Remove all meat from the chicken drumsticks and add to the pot.

11. Sprinkle a beef oxo cube over the lot and mix through.

12. Add the pearl barley and mix well, leave overnight.

13. In the morning add another beef oxo cube which has been dissolved in about ¼ pint of water, mix well and turn the slow cooker on to low.

14 After about 3 hrs cooking remove a couple of tbsp of the cooking liquid and add to it 1 heaped tbsp corn flour, mix well and return to the pot and mix thoroughly.

15. Let cook for another 3 hours and then serve with buttered crusty bread.

16. Divide up extra portions and freeze.


I know it all sounds a bit of a mess around but it really is worth it as the stew tastes glorious and it makes so many extra portions. I hope you enjoy it!

Summary: Cheap and very tasty!