Chicken Stew
Recipes > Dinner > Poultry Dishes > Chicken Stew

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Recipe Checklist:
  • 1 Whole Chicken, (Broken Down)
  • 2 qt of White or Brown Chicken Stock
  • 1 Yellow Onion
  • 3 large Carrots
  • 1 Stalk of Celery
  • 1 tablespoon of White Uncooked Roux
  • 1 tablespoon of Salt
  • 1 tablespoon of fresh Oregano, (chopped)
  • 1 tablespoon of fresh Rosemary, (chopped)
  • 1 tablespoon of Cracked Black Pepper
  • 1 bunch of Swiss Chard, (chopped)
  • 1/2 lb Button Mushrooms, (sliced)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Meauring Cup
  • Measuring Spoons
  • Stock Pot or Dutch Oven
  • Mixing Spoon
  • Strainer
  • Ladle or Mixing Spoon
  • Mixing Bowls
  • Whisk
Estimated Time
2 hours
Serves 6-8
+ -

Chicken Stew is usually built upon the foundation of a good Stewing Chicken. The recipe begins with the preparation of the Stewing Chicken and then proceeds to the Stew itself.

When serving, allow 6-8 oz (170-224 g) of Chicken Stew per person.


Begin the prep by, Breaking Down the Chicken. Separate the meaty and bony parts. Reserve the 8 Chicken Primal Cuts (2 Chicken Breasts, 2 Chicken Wings, 2 Chicken Thighs, and 2 Chicken Legs) and store them in the refrigerator until needed later in the process.

Rinse the bony parts of the Chicken (the Back, Neck and Giblets) in the sink and then place them in a clean Stock Pot. Add cold water to cover. You will need this mixture in a bit for stewing the meatier parts of the Stewing Chicken that are waiting patiently in the refrigerator. 

Add the chopped Bacon, Swiss Chard, Yellow Onion, Carrots, a trimmed stalk of Celery, 1 tablespoon of Salt, Oregano, Pepper, Rosemary and sliced Button Mushrooms to the water.


Cover the pot and set your heat on High. Bring the contents to a boil. Boil for 2 minutes, then reduce the heat to a Simmer. Remove the lid temporarily and degrease the Stew (skim any grease and/or impurities from the surface of the water). Re-cover the pot.

Let the skimmed mixture simmer for 1 ½ - 2 hours. It will create a thick, rich broth perfect for stewing the waiting meatier parts of the Stewing Chicken. Simmer the bones separately and in advance, to avoid overcooking the meatier parts. They would have been overcooked and stringy if cooked for the 1 ½ - 2 hours it takes to make a good broth.

After about 90 minutes, retrieve the meaty parts of the chicken from the refrigerator and remove their skin. Ease the skinned pieces into the simmering broth with a ladle. Do this carefully; avoid tossing them in there because splashing boiling water is hazardous.

Cook the meaty parts at a low simmer for 60 minutes, or until the meat is getting tender, but not yet "falling off the bone" tender.

Now it is time to separate the bony parts, the meaty parts and the broth. This can be done by carefully straining the hot broth (using oven mitts) through a sieve or china cap. As the hot broth passes through the strainer into a waiting capture bowl, the bony and meaty parts will be caught in the strainer.

When the solids have cooled a bit, you can improve your yield from the Stewing Chicken by picking the bony pieces (back and neck) clean of any pieces of Chicken. Reserve the salvaged meat for later use in a Bound Salad or adding to a Green Salad. Reducing waste is one of the major ways that chefs economize. You may be tempted to throw out the bones, but resist the temptation and stretch your dollars.

Return the Chicken (Breast, Carcass, Legs and Wings) to the the strained broth. Bring this new combination to a low simmer until the Chicken is tender. This final cooking step, may take up to 30 minutes.

While the Chicken is simmering, make a White Cooked Roux - add 3 tablespoons of Flour to the saute pan and blend it with 1 - 2 oz (28 g - 56 g) Butter on Medium Low Heat using a wooden spoon until a White Cooked Roux has formed. When the White Cooked Roux is ready, remove it from the saute pan and Hold it for later use.

When the Chicken is cooked and tender, remove them from the broth and Hold them warm for service. Keep them warm and moistened with some of the broth, to prevent them from drying out.

After removing the Chicken from the pot, return the pot to the stove on High Heat and reduce the broth until only about 2 cups remain (you can eyeball it).

When you have reduced the broth to about 2 cups, reduce the heat to Medium Low Heat. Stirring constantly, carefully add the reserved White Cooked Roux. Add 1/4 at a time, until the soup thickens.

Continue to cook and stir the mixture over Medium Low Heat. Stir it until it reaches the desired consistency of the sauce that you desire. Most chefs will reduce the broth until nappé.

If you want a richer, more “old school,” more caloric sauce, you can, in a separate mixing bowl, whisk 3 Egg Yolks with 1 cup of Heavy Cream. This mixture of yolk and cream will be too cold to go into the sauce directly and will need to be tempered

*To temper the Egg Yolks and Heavy Cream, remove a tablespoon of the simmering broth and White Cooked Roux from the stock pot and add to the Egg Yolks. Cream the mixture. Make sure your broth is not too hot; the Heavy Cream can’t handle heat much above a simmer. Stir the tempered egg yolk/cream mixture to incorporate the hotter sauce and disperse the heat. Dispersing the heat of the sauce/broth and at the same time raising the temperature of the mixture, is the point of the tempering. This process avoids extremes temperatures, which might burn the cream and Curdle the egg yolks.

Next, stir the tempered cream/egg yolk mixture into the simmering sauce, until fully incorporated and well blended. The sauce should be further thickened by the addition of the egg yolk and cream. When the sauce is a desirable consistency, you're ready to begin plating.

Begin the plating by putting your starch on the plate. You can go center of plate with the starch or to the side. Next, place your Chicken (protein) on the plate. Sauce the Chicken Stew. Serve warm.