Chicken Stew
This should be labeled as Greg's Famous Chicken Stew or maybe the O'Brien Famous Chicken Stew, because Greg's Mom taught us :)
Special Notes:
** It's easier to cook this when it's two people. One person makes the roux while the other person is cutting the veggies. If it's only one person - cut the veggies before making the roux.
*** Once you start the roux, you Must Stir Constantly or the roux will burn!!
Ingredients:
Flour 2/3 cup
Vegetable Oil 2/3 cup
Rotisserie Chicken
Medium Onion (about tennis size)
Green Onions, one bunch
2 stalks celery
1 bell pepper
parsley
salt, pepper, garlic salt
Instructions:
Cut up the veggies (onion, green onions, celery, bell pepper, parsley).
Take the rotisserie chicken and tear off the meat. Separate the meat from the bones and skin. Put the chicken meat in one bowl for later use. Put the bones and skin in a large pot and let it boil for 10 minutes. Drain - the liquid left will be the chicken stock.
On low heat, add vegetable oil to a different large pot. Don't over heat oil, but get it hot. To test if it is ready, you can take a drop of water to see if it bubbles or splatters.
Add the flour and stir, stir, stir. At this point, you will continue to stir through the rest of the instructions until the point of adding the chicken stock***** If you don't stir constantly, the roux will burn, making a horrible smell.
The roux will take a while to cook, just have patience and stir, stir, stir until it turns a deep caramel color and you smell the nutty flavor. (This is when it's very helpful to have two people in the kitchen.)
Once the roux is ready, add the cut up veggies. Stir, stir, stir until veggies are tender.
Add salt, pepper and garlic salt to taste, continue to stir!
Add the chicken meat, stir to coat the meat. Add chicken stock to the pot, to the liquid consistency that you desire. Stir everything.
Simmer for an hour, stir occasionally.
Cook rice and Enjoy!
** One quick word of advise - make sure you use a stir utensil that can handle the high heat. We went to my parents' home one day to make the chicken stew and while making the roux, we noticed there were weird little pieces forming in the roux. We realized that the rubber spatula was melting! Ack! Had to start all over again.
Special Notes:
** It's easier to cook this when it's two people. One person makes the roux while the other person is cutting the veggies. If it's only one person - cut the veggies before making the roux.
*** Once you start the roux, you Must Stir Constantly or the roux will burn!!
Ingredients:
Flour 2/3 cup
Vegetable Oil 2/3 cup
Rotisserie Chicken
Medium Onion (about tennis size)
Green Onions, one bunch
2 stalks celery
1 bell pepper
parsley
salt, pepper, garlic salt
Instructions:
Cut up the veggies (onion, green onions, celery, bell pepper, parsley).
Take the rotisserie chicken and tear off the meat. Separate the meat from the bones and skin. Put the chicken meat in one bowl for later use. Put the bones and skin in a large pot and let it boil for 10 minutes. Drain - the liquid left will be the chicken stock.
On low heat, add vegetable oil to a different large pot. Don't over heat oil, but get it hot. To test if it is ready, you can take a drop of water to see if it bubbles or splatters.
Add the flour and stir, stir, stir. At this point, you will continue to stir through the rest of the instructions until the point of adding the chicken stock***** If you don't stir constantly, the roux will burn, making a horrible smell.
The roux will take a while to cook, just have patience and stir, stir, stir until it turns a deep caramel color and you smell the nutty flavor. (This is when it's very helpful to have two people in the kitchen.)
Once the roux is ready, add the cut up veggies. Stir, stir, stir until veggies are tender.
Add salt, pepper and garlic salt to taste, continue to stir!
Add the chicken meat, stir to coat the meat. Add chicken stock to the pot, to the liquid consistency that you desire. Stir everything.
Simmer for an hour, stir occasionally.
Cook rice and Enjoy!
** One quick word of advise - make sure you use a stir utensil that can handle the high heat. We went to my parents' home one day to make the chicken stew and while making the roux, we noticed there were weird little pieces forming in the roux. We realized that the rubber spatula was melting! Ack! Had to start all over again.
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