chicken stew
8 servings
Serve with buttermilk biscuits.
6chicken breast halves
2chicken bouillon cubes
5 cupschicken stock
6 ouncesunsalted butter
2 cupsyellow onion, chopped
¾ cupall-purpose flour
2 teaspoonskosher salt
½ teaspoonground black pepper
¼ cupheavy cream
2 cupscarrots, diced, blanched
½ cupItalian flat leaf parsley, minced
  1. Roast chicken breasts at 375 degrees for 30 minutes.
  2. Remove skin and bones from chicken. Cut meat into chunks.
  3. Dissolve bouillon cubes in hot stock.
  4. Heat butter in large stockpot. Cook onions until translucent.
  5. Stir in flour and cook 2 minutes.
  6. Add hot stock and simmer until thick.
  7. Add salt, pepper, cream, chicken, carrots, and parsley.
  8. Heat stew to boiling. Adjust seasoning.
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