Try this Hearty Chicken Stew recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 1 tablespoon oil
- 1 yellow onion diced
- 4 celery ribs, sliced
- 4 carrots, peeled and sliced
- 4-6 yellow potatoes, peeled and diced
- 2 cup cooked shredded chicken
- 6 cups chicken broth
- 1 tablespoon chopped fresh sage
- 2 thyme sprigs
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 cup frozen cor
Starchy root vegetables undergo structural collapse when subjected to sustained sub-freezing temperatures, releasing trapped water and turning mealy upon thawing. Understanding how starch molecules and ice crystals interact prevents this textural failure entirely. Starch retrogradation occurs when cooked starches recrystallize during cooling, which causes sauces to separate and break when reheated.
Managing Freezing, Reheating, and Equipment
Cool the pot to 70 degrees Fahrenheit within two hours to prevent bacterial proliferation before transferring portions to airtight storage containers. Seal these containers tightly to eliminate headspace and prevent freezer burn over a three-month storage window. When reheating from frozen, thaw the contents slowly in a refrigerator overnight rather than applying direct high heat. Apply a gentle simmer rather than a rolling boil to protect fragile shredded poultry fibers from toughening. A heavy-bottomed Dutch oven provides even thermal conductivity, but a standard stainless steel stockpot works effectively if stirred frequently to prevent scorching at the base. If a dedicated soup pot is unavailable, a deep cast-iron skillet with high walls can manage smaller batches adequately. Whisking the cornstarch slurry thoroughly before incorporation ensures uniform thickening without forming stubborn lumps.
- Grainy texture after thawing usually results from freezing potatoes whole; dice them smaller or omit them if long-term freezing is planned.
- Thin consistency after reheating indicates the starch bonds broke; re-thicken by simmering gently while whisking in a fresh slurry of equal parts cornstarch and cold water.
- Uneven warming during the reheat phase stems from high burner settings; reduce the heat to medium-low and cover the pot to trap ambient steam.
