Re: Home made stews, any thoughts?
I make my stews in a 21qt stockpot and freeze meal size portions.
Bird stew:
1 turkey or three broiler chickens.
3 large onions, chopped.
4 sticks celery, thinly sliced.
2TBS tarragon.
2TBS thyme.
2TBS salt.
1TBS ground black pepper.
1TBS cinnamon.
Cover with water and bring to a boil. Reduce to a simmer. Simmer until meat is easy to seperate from the bone and the bird(s) fall(s) apart.
Remove bird(s) to a collander.
Strain and defat the broth. (I usually put it in large plastic containers and put it in the freezer until the fat hardens, then remove the fat.)
Strip meat from bones and skin. Reserve.
Return the broth to the pot and bring to a boil. Add 1 cup brown rice and one cup wild rice. Simmer for about 30 minutes.
While rice is cooking, cut meat into bite size cubes. Internal organs are optional. I leave them out because of the cholesterol.
When rice has been cooking about 30 minutes, add a 4lb bag of California mix frozen veggies (Broccoli, cauliflower, carrots, etc.) or your choice of veggie medley. I also like to use just 4lb of frozen broccoli florets. Return to a boil for about 10 min, then add the cubed meat and remove from heat.
Cool for about 30 minutes before serving.
This is 4 gallons of a very rich, thick stew. One pint is a meal for anybody.
Ask me about my caterpillar soup.
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