Chicken Stew
My own recipe. I may need to tweak a little, cause I cant remember exactly how I made it.
My own recipe. I may need to tweak a little, cause I cant remember exactly how I made it.
- Carbohydrate 18.52785 g
- Cholesterol 812.0125 mg
- Fat 184.974325 g
- Fiber 4.85800004243851 g
- Protein 173.931675 g
- Saturated Fat 68.90571 g
- Serving Size 1 1 Serving (1228g)
- Sodium 1236.402 mg
- Sugar 13.6698499575615 g
- Trans Fat 15.086585 g
- Calories 2467 calories
Step-by-step
- Saute the onions, carrots, and celery in butter for about 3 to 4 mins.
- Then add chicken and milk and season with salt and pepper.
- Simmer for about 10 - 15 mins.
Simmering dairy-based broths requires precise temperature control to prevent the milk proteins from curdling and the fats from separating. Whole milk contains roughly 3.5 percent fat, which provides a lighter emulsion than heavy cream when heated, making gentle bubbling essential during the 10 to 15 minute simmer phase. When planning to freeze this dish for later consumption, structural changes in the dairy phase demand attention. Homogenized milk can break down into a grainy texture upon thawing because freezing ice crystals force water molecules away from suspended fat globules. To counteract this textural breakdown during storage, consume the thawed stew within three months at a freezer temperature of zero degrees Fahrenheit or lower. Reheating must occur slowly over medium-low heat while stirring constantly; boiling causes the dairy solids to agglomerate rapidly into unsightly curds. Historically, milk- and cream-based stews emerged in European cookery as a method of utilizing dairy surpluses alongside leftover roasted meats, relying on root vegetables like onions, carrots, and celery for structural body. Adding the pre-cooked chicken during the final minutes of simmering prevents the meat fibers from tightening further and drying out. Sautéing the finely chopped aromatics in butter initially softens the cellular walls through translucent melting of pectin, building foundational savory depth before any liquid enters the pot. Cool the finished preparation to below 40 degrees Fahrenheit within two hours of cooking before transferring the vessel to the refrigerator to inhibit bacterial growth. Utilizing a heavy-bottomed Dutch oven ensures even heat distribution, which protects the bottom of the pot from scorching the milk solids during the initial sauté and subsequent simmer.
