STARTING FROM THE BEGINNING
One of the most important skills to learn to become more abundant and resilient is to fully utilize what is available. This process does exactly that. I covered stewing chicken briefly in the chicken and noodle article. I am going to walk you through the process here with poultry (chicken or turkey), but this works equally well for duck, rabbit, or any soup bone.
If you are experienced with stewing meat, skip down to the recipe to find a quick way to use the delicious nutrition.
Organic or home grown poultry is ideal for this if you can do this. I am currently a traveling vendor, so I start with the cheapest poultry that I can find. Most of the time, this is a 10 pound pack of chicken hindquarters, whole chicken, or whole turkey when it is a loss leader.
[If I am using a turkey, I cut off each breast half and the hind quarters and freeze these for later. I stew the rest of the bird.]
To stew the meat, use a large stock pot or a large crock pot.
STOCK POT: Pack the meat or bones in the stock pot. It can be packed full as long ans you can get the lid on. Mostly cover the meat with water. Cover the pot with the lid and over medium heat, bring the pot to a simmer. Turn down the heat so the pot continues to simmer. Simmer for about two hours or until the meat begins to separate from the bone. Keep an eye on the level of the liquid so that it doesn't boil over or boil away. Remove the pot from the heat and let it cool for about an hour. Then remove the meat and bones from the liquid. When the meat is cool enough to handle, remove the meat from the bone.
CROCK POT: Pack the meat or bones in a large crock pot. Pack it so that the lid will fit on the pot. Then, fill the crock pot 2/3 full with water. Put the lid on the crock pot. If you are using an adjustable crock pot, cook the meat on low. I start this first thing in the morning to cook all day or the last thing at night to cook all night. Cook until the meat separates from the bone. This usually takes 6 - 8 hours on low. Turn off the crock pot and let it cool for an hour or so. Remove the meat and bone from the liquid. When it is cool enough to handle, remove the meat from the bone.
The meat can be used for a number of quick meals, or it can be frozen for later. Strain the broth with a colander and pour it into wide mouth jars or other wide topped containers. Put in the refrigerator to set up. The fat will come to the top and can be removed. Use the broth within two days if it is refrigerated, or it can be frozen for later. It is best to put the broth in a plastic container to freeze as it may break a glass jar.
CHICKEN AND DUMPLING STEW
Here is one incredible and quick meal that uses the meat and broth that you just created.
This recipe takes me about 30 minutes start to table once the meat is stewed.
1 quart broth
1 cup stewed chicken
2 - 4 medium potatoes, pealed
1 medium onion, diced
1 clove, minced (optional)
1 teaspoon to 1 tablespoon thyme or Italian seasoning to taste
salt and pepper to taste
Combine all these ingredients in a large pot. Add up to an additional quart of water to fill the pot no more than 2/3 full.
Turn on the heat to medium or medium high to bring the pot to a boil.
While the pot is warming up, make the dumplings.
1 and 1/2 cup flour
2 eggs
1/4 teaspoon salt
about 2/3 cup water ( I put in just a little less)
Mix the ingredients with a spoon.
When the stew starts to boil, drop the dumplings into the boiling liquid one spoon full at a time. (I actually use two spoons. I use one to dip out the dumplings and one to scrape the spoon.) When all of the dumplings are in the stew, simmer for an additional 5 minutes.
Enjoy your hardy and economical meal.