"jmcquown" > wrote in message
. ..
> jmcquown wrote:
> > Michael Snow wrote:
> >> I need a good chicken stew recipe
> >> Michael
> >
> > When I make chicken stew I like to add drop dumplings on the top. It
> > helps to thicken the stew and also makes a nice addition.
>
> I should have added, if you don't want dumplings, you can thicken the stew
> any number of ways. You can create a slurry with cornstarch, about 2-3
Tbs.
> cornstarch to 1-1-1/2 Tbs. cold water, blended together in a bowl or
> measuring cup. You'll be surprised how little water it takes to blend
> cornstarch. Slowly stir this mixture into the hot stew and continue to
cook
> it for a few minutes until it is thickend to your liking. Alternatively,
> you could use more expensive arrowroot to do the same thing.
>
> Flour and water can be blended to thicken a stew, but unless you are
careful
> it can cause lumps of uncooked flour which are simply unpalatable.
>
> Another choice is to stir in some whipping cream or half & half and a
> tablespoon of whole cream butter. I tend to avoid this method because it
> tastes so good but is soooo filled with fat!
>
> Good luck; whatever recipe you follow, please let us know how your chicken
> stew turns out.
>
> Jill
>
>

Jill, are you saying that chicken stew is basically chicken soup thickened?
'Cause the recipe you described (without dumplings or flour) is exactly how
I make my chicken soup. If all you have to do is thicken the broth to make
stew, then I'd rather do that than make soup.

kili