My husband roasted a chicken from Rittenhouse Farms (Lancaster County Farmers Market) for Sunday dinner, and kindly left the carcass in the fridge for me to make chicken stew for Monday night’s dinner. He also made a half gallon of chicken stock.
For chicken stew, I like to use any or all of the following vegetables – onion, carrot, celery, leek, and mushroom. This time, I didn’t have celery or leeks, and my mushrooms are ones that I dehydrated last winter. I also threw in some parsley that I dried last winter, too.
I start my stew by cooking the chopped up vegetables in olive oil and butter. Then I add the chicken stock. Since this chicken stock was pretty thick, and I needed more liquid, I added in about 6 cups of water. Then I added the dried mushrooms, giving them time to absorb liquid from the stew. If I have dried kale, this is a good time to add it. I crumbled the kale up a lot to hide it from the kids.
When the stew begins boiling, I add in the pasta. We usually prefer bowtie or orzo. At the very end, I add in the chicken, and mix it in to warm it up in the stew. Then I salt and pepper to taste.
This time I made buttermilk biscuits, using the recipe in Comfort Foods. I haven’t mastered biscuits yet, and these were not a success either. They looked like breakfast cookies, and had a bit of a crunchy texture. I can only blame myself. I rushed making the biscuits, and tried to do them as drop biscuits. I should just stick to rolls until I master biscuits.
This post is part of:
- What’s on Your Plate at Good Cheap Eats
- The Recipe Swap at The Grocery Cart Challenge
- Real Food Wednesdays at Kelly the Kitchen Kop
- Penny Pinching Party at The Thrifty Home