Does anyone here brown chicken before cooking in the crockpot?

Ophelia wrote:
>
> Does anyone here brown chicken before cooking in the crockpot?

It's a good thing. It definitely enhances a chicken broth.
Best to cook a chicken completely, then use that and all
the grease to make a broth.

On 11/6/2019 11:59 AM, Ophelia wrote:
> Does anyone here brown chicken before cooking in the crockpot?

yes

"S Viemeister" wrote in message ...

On 11/6/2019 11:59 AM, Ophelia wrote:
> Does anyone here brown chicken before cooking in the crockpot?

yes

===

Thanks, Shelia!

"Gary" wrote in message ...

Ophelia wrote:
>
> Does anyone here brown chicken before cooking in the crockpot?

It's a good thing. It definitely enhances a chicken broth.
Best to cook a chicken completely, then use that and all
the grease to make a broth.

===

I am making a chicken stew for tomorrow. The chicken will be 'diced'
largish and I wondered about it being browned a bit

On Wednesday, November 6, 2019 at 10:09:28 AM UTC-5, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > Does anyone here brown chicken before cooking in the crockpot?
>
> It's a good thing. It definitely enhances a chicken broth.
> Best to cook a chicken completely, then use that and all
> the grease to make a broth.
>
> ===
>
> I am making a chicken stew for tomorrow. The chicken will be 'diced'
> largish and I wondered about it being browned a bit

What kind of stew? The only chickStew I make is a Hungarian style Paprikash.

"A Moose in Love" wrote in message
...

On Wednesday, November 6, 2019 at 10:09:28 AM UTC-5, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > Does anyone here brown chicken before cooking in the crockpot?
>
> It's a good thing. It definitely enhances a chicken broth.
> Best to cook a chicken completely, then use that and all
> the grease to make a broth.
>
> ===
>
> I am making a chicken stew for tomorrow. The chicken will be 'diced'
> largish and I wondered about it being browned a bit

What kind of stew? The only chickStew I make is a Hungarian style
Paprikash.

===

Just a plain chicken and veg stew. Share your recipe?

On Wed, 6 Nov 2019 Ophelia wrote:
>
>Does anyone here brown chicken before cooking in the crockpot?

My normal method is to brown chicken in a stockpot and then proceed to
to stew the chicken with whatever veggies... I think crockpots are
absolutely superfluous Chinese nonsense/hunkaJunk, just another piece
of dumb kitchenware to dirty and have to clean and take up space...
notice I didn't call it cookware... crockpots are as much cookware as
paint by numbers is art.

wrote in message ...

On Wed, 6 Nov 2019 Ophelia wrote:
>
>Does anyone here brown chicken before cooking in the crockpot?

My normal method is to brown chicken in a stockpot and then proceed to
to stew the chicken with whatever veggies... I think crockpots are
absolutely superfluous Chinese nonsense/hunkaJunk, just another piece
of dumb kitchenware to dirty and have to clean and take up space...
notice I didn't call it cookware... crockpots are as much cookware as
paint by numbers is art.
==

Each to his/her own.

On Wednesday, November 6, 2019 at 12:30:32 PM UTC-5, Ophelia wrote:
> "A Moose in Love" wrote in message
> ...
>
> On Wednesday, November 6, 2019 at 10:09:28 AM UTC-5, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > Does anyone here brown chicken before cooking in the crockpot?
> >
> > It's a good thing. It definitely enhances a chicken broth.
> > Best to cook a chicken completely, then use that and all
> > the grease to make a broth.
> >
> > ===
> >
> > I am making a chicken stew for tomorrow. The chicken will be 'diced'
> > largish and I wondered about it being browned a bit
>
> What kind of stew? The only chickStew I make is a Hungarian style
> Paprikash.
>
> ===
>
> Just a plain chicken and veg stew. Share your recipe?

Chicken Paprikash. I don't have precise amounts; I just do it by eye. Traditionally lard us used, but I no longer brown my chicken in fat, and usually use chicken breasts. Just change my 'recipe' so that the meat and stuff is browned. I very rarely use sour cream in it which is standard for the dish.
Chicken stock in a pot along with chopped onions, garlic, and sweet paprika.. I simmer this for an hour, add salt whenever you wish, to taste, tomPaste. I like the onions and garlic really soft. Then add the chicken breasts, or cut up chicken or whatever until done. Since you're an OK person, I'll give you a recipe from an old culinary Olympics I have, the recipe is from the Hungarian team.
I've made it once, and it turned out fine.

1 4lb. chicken
1/2 cup lard
1 cup finely chopped onions
1 1/2 Tbsp sweet Hungarian paprika
1 medium green pepper sliced
1 medium tomato, peeled and sliced
2 cups water or chicken broth
3 Tbsp flour
1 1/2 cups sour cream
1 cup whipping cream

Cut up chicken. Dry. Brown in lard. Remove and set aside. Saute' onions in pot without browning, add paprika and mix well. Add chicken, salt(to your taste), green pepper tomato and stock/broth or water. Cover and simmer about 15 minutes, stirring occasionally. Blend together flour and sour cream. Add to chicken mixture and simmer about 15 minutes more or until chicken is tender. Add whipping cream, bring to boil and remove from heat. Check seasoning. Serve with nokedli, or spaetzlie, or your favourite pasta.
I note with interest that there is no garlic in the above recipe.

"A Moose in Love" wrote in message
...

On Wednesday, November 6, 2019 at 12:30:32 PM UTC-5, Ophelia wrote:
> "A Moose in Love" wrote in message
> ...
>
> On Wednesday, November 6, 2019 at 10:09:28 AM UTC-5, Ophelia wrote:
> > "Gary" wrote in message ...
> >
> > Ophelia wrote:
> > >
> > > Does anyone here brown chicken before cooking in the crockpot?
> >
> > It's a good thing. It definitely enhances a chicken broth.
> > Best to cook a chicken completely, then use that and all
> > the grease to make a broth.
> >
> > ===
> >
> > I am making a chicken stew for tomorrow. The chicken will be 'diced'
> > largish and I wondered about it being browned a bit
>
> What kind of stew? The only chickStew I make is a Hungarian style
> Paprikash.
>
> ===
>
> Just a plain chicken and veg stew. Share your recipe?

Chicken Paprikash. I don't have precise amounts; I just do it by eye.
Traditionally lard us used, but I no longer brown my chicken in fat, and
usually use chicken breasts. Just change my 'recipe' so that the meat and
stuff is browned. I very rarely use sour cream in it which is standard for
the dish.
Chicken stock in a pot along with chopped onions, garlic, and sweet paprika.
I simmer this for an hour, add salt whenever you wish, to taste, tomPaste.
I like the onions and garlic really soft. Then add the chicken breasts, or
cut up chicken or whatever until done. Since you're an OK person, I'll give
you a recipe from an old culinary Olympics I have, the recipe is from the
Hungarian team.
I've made it once, and it turned out fine.

1 4lb. chicken
1/2 cup lard
1 cup finely chopped onions
1 1/2 Tbsp sweet Hungarian paprika
1 medium green pepper sliced
1 medium tomato, peeled and sliced
2 cups water or chicken broth
3 Tbsp flour
1 1/2 cups sour cream
1 cup whipping cream

Cut up chicken. Dry. Brown in lard. Remove and set aside. Saute' onions
in pot without browning, add paprika and mix well. Add chicken, salt(to
your taste), green pepper tomato and stock/broth or water. Cover and simmer
about 15 minutes, stirring occasionally. Blend together flour and sour
cream. Add to chicken mixture and simmer about 15 minutes more or until
chicken is tender. Add whipping cream, bring to boil and remove from heat.
Check seasoning. Serve with nokedli, or spaetzlie, or your favourite pasta.
I note with interest that there is no garlic in the above recipe.

===

Sounds really good, thanks! <saved>