Tasty Chicken Stew

Here is a nice recipe to make a tasty chicken stew.

Tasty Chicken Stew Ingredients:-
2 Leeks halved and chopped into chunks (1 lb)
2 Carrots cut into chunks (200grams)
2 Parsnips halved and cut into chunks (300grams)
2 Celery stalks finely chopped
Mushrooms sliced (200grams)
Potato’s - leave the skins on any small potatoes or if using bigger, peel and quarter (300grams)
2 Bay Leaves
6 leaves of Sage chopped
2 sprigs of Rosemary stalks removed and chopped
1 Red Pepper cut into big chunks
1 large Clove of Garlic peeled and finely chopped
4 Chicken Thighs with skin removed 
Flour seasoned with salt and pepper to dust the chicken thighs
Olive Oil
2/3 table spoons of Cornflower or some instant potato mix
1 to 1.5 litres of water
Chicken stock cube

Method:-
Sprinkle Flour onto a plate and season with salt and pepper. Roll the four Chicken Thighs into the Flour and pat off excess flour.
Gently fry the four Chicken Thighs until golden in colour.
Set the four Chicken Thighs aside to make the vegetable stock.
Cut two Leeks in half and wash to remove any dirt. Then chop into chunks.
Dice the two Celery sticks.
Peel and chop two Carrots. Peel and half two Parsnips then cut into chunks.
Deseed the red pepper and cut into chunks.
Peel and finely chop the Garlic.
Sautee the Leeks, Carrots, Parsnips, Garlic and the Red Pepper in a couple of tablespoons of Olive Oil.
Add in the Bay Leaves, the chopped Sage and Rosemary. Then add about a litre to a litre and a half of water.
Add the stock cube and stir until dissolved, then add salt and pepper to taste.
Bring to a boil and turn down to a simmer.
Add the Chicken Thighs and any juices, and cook for thirty minutes (30 mins).
Add in the potatoes and the mushrooms and cook for another fifteen minutes (15 mins) or until cooked.
If you want the stock to be thicker, then mix two or three tablespoons of Cornflower with a little water and make a paste. Then add this to the stock and this will thicken the stock when the cornflower is cooked out. Another method is to add a couple of large spoonful of instant potato directly into the stew and this will have the same effect.
Remove Bay Leaves and divide into four portions and serve with crusty bread.

Best Lamb Stock Ever

 

Lamb Stock

Ingredients
3 Legs of Lamb Bones (Saved From The Sunday Roast)
2 Medium White Onions Cut In Half
3 Sticks Celery Cut Into Chunks
2 Medium Carrots Cut Into Chunks
2 Sprigs Of Rosemary
2 Bay Leaves
A Small Bunch Of Parsley (Including The Stalks)
Big Pinch Of Salt
12-15 Black Peppercorns
Water
Large Heavy Bottomed Saucepan or Stockpot

Method

You can peel the carrots and onion if you wish. I only remove the outer skin of the onion when I make stock.
Put all ingredients into the large heavy based saucepan or stockpot.
Top up with water and bring to a boil and then reduce the heat to simmer for about 2 hours with the lid on. This will break down any meat and muscle around the joints of the bones  and allow the bone marrow to flavour your stock.