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Old 10-31-2012, 02:44 PM
 
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Quote:
Originally Posted by MaryleeII View Post
Ok, I made a chicken stew tonight, and its lousey! I doubt another hour of simmering will help any.

I just decided to use what I had on hand,a sort of potluck. Well, seems my luck ran out! Here's what I did:

4 chicken breasts--boiled for ~ 3 hours. I did leave the skin on, perhaps that was the problem, too much fat?

Well, added:

One diced sweet potato

2 diced onions

4 zucchini diced

One large, diced apple

two cans tomatoes

Hey, like I said, it was use up the leftovers night!

It just doesn't taste right! I added salt, pepper, garlic salt, parsley flakes...it still tastes flat, kinda weird!


Well, if all else fails, I can rescue the chicken and make sandwiches!
Use plenty of garlic powder, add (the biggest helper)"better than bullion" chicken flavored. Add celery salt, or celery slices if you have them. In a pinch if you have cream of mushroom soup add it undiluted...or a couple packages of dry onion soup mix, or chicken gravy mix to your broth....I taste as I add...you'll get there.
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Old 10-31-2012, 02:55 PM
 
Location: where you sip the tea of the breasts of the spinsters of Utica
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Generally speaking chicken and tomatoes don't mix well in stews. Also you're better off using chicken with bones in it, they help round out the chicken stock.

It used to be that you could find stewing chickens, which were older birds whose flesh was a bit tougher, that could stand up to some 3 hour cooking - but that was back in ye goode olde days.

Garlic and herbes de Provence mix go well with chicken. Also, a little glug of white wine. Cream or half and half are good when put in at the end of the cooking. It's also forgivable if you do the cheap trick of adding a can of Cream of Chicken soup at the beginning.
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Old 10-31-2012, 11:22 PM
Status: " la recherche d'un emploi" (set 23 days ago)
 
Location: South Bay Native
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If chicken and tomato weren't good together then we'd have no dishes like chicken cacciatore or chicken tikka masala. Hmm. I think the sweet potatoes and apples were the red herrings in this dish.
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Old 11-01-2012, 07:57 PM
 
9,668 posts, read 15,802,487 times
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Quote:
Originally Posted by DontH8Me View Post
If chicken and tomato weren't good together then we'd have no dishes like chicken cacciatore or chicken tikka masala. Hmm. I think the sweet potatoes and apples were the red herrings in this dish.


That's what I should have added---red herring

Hey, you know, it wasn't so bad---it got eaten.

I understand Julia Child's mistakes went to her family. so, perhaps this is the start of a new career!
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Old 11-02-2012, 04:40 AM
 
Location: St Thomas, US Virgin Islands
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Maybe your DH should buy you some cookbooks for Christmas before he expires from flatulence and indigestion ...
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Old 11-02-2012, 11:41 AM
 
Location: Volcano
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Quote:
Originally Posted by MaryleeII View Post
I understand Julia Child's mistakes went to her family. so, perhaps this is the start of a new career!
I have a motto I'll share with you:

Mistakes: It's what's for dinner!


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Old 11-05-2012, 07:06 AM
 
Location: Western Washington
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I use chicken breasts, but I dice them first, sear them in oil or butter, add water, chicken soup base, carrots, celery, frozen peas and then decide whether the starch is going to be noodles or potatoes. I then add garlic, onion powder, salt & pepper to taste.....voila! I've never heard of using apples or sweet potatoes in my chicken soup/stew......thinking that wouldn't be something we'd care for. LOL
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Old 06-09-2013, 06:10 AM
 
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Making Chicken soup or stew is about highlighting the broth and the chicken, other than a few other ingredients like a few potatoes,carrots,onions and a celery stalk not much more is needed other than a few herbs and spices and a loaf of crusty bread .,
recipe should look like this.
Classic Chicken Soup | Real Simple Recipes
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Old 06-09-2013, 09:13 AM
 
Location: Coastal Georgia
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Aside from the weird combo of vegetables, you would have had no richness of flavor in the broth. Three hours is about 2 1/2 too long to simmer a chicken breast.
You could have roasted or browned the chicken first to add flavor to the broth. When you are going for quick meals and low labor, you need a jar of Chicken Base, or a few cans of stock for the broth.
I know you were trying to use up some things you already had, but don't forget about using the fabulous roasted chickens in your grocery store. They are so good for quick meals....everything from soup to chicken salad and casseroles.
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Old 03-21-2017, 09:12 AM
 
Location: Long Island,NY
1,013 posts, read 539,732 times
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Smile Experimented also last week......

Quote:
Originally Posted by MaryleeII View Post
Hey, it was a learning experience!

First I thing as people have already said 3 hours is too long for chicken especially white meat. Last week I put together boneless, skinless chicken thighs with butternut squash and pearl onions. Thrown in raw and cooked in a slow cooker for 6 hrs. on high. Even with dark meat it was a little stringy but more than edible. Seasoned only with Adobo Lite as I'm limiting my sodium. White meat would have been a disaster. Next time I am going to try bone in thighs and see if that helps. I'm also going to break the rules and remove the lid and check the chicken with an instant read thermometer. 170 degrees and out.


It seems like poultry's texture does not respond well to long braising like pork or beef. Anyway good luck with your experimenting!
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