kilikini wrote:
> "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

Pretty much, yeah. I don't normally add turnips or green beans or peas to
my chicken soup, but I tend to do so when I'm making stew. Don't ask me
why. But then, I always add dumplings to stew to thicken it, whether it's
beef, chicken or lamb stew.

Jill