GIVE YOUR CHICKEN STEW A GLOW-UP.

Add turmeric and apple cider to your spring chicken stew, and watch it glow.

Everyone needs a bit of a glow-up in spring, whether you get it from a fast morning walk or a slow evening bourbon on ice. It’s a good thing to do with your cooking as well.

But let’s first define glow-up.

These days, people think of it as a superficial change, transforming your look with make-up or a new hair-style, but it often refers to a period of personal growth, or increased confidence.

Chicago rapper Chief Keef is credited with the term in his 2013 song “Gotta Glo Up One Day”, which was possibly a word-play on having to grow up. But the lyrics didn’t charm, so I’ll stick with the Instagram definition if you don’t mind.

Quick segue to last weekend, when I felt like a gentle chicken stew loaded with spring greens and served with creamy mashed potato, but also wanted to boost its confidence and improve its self-esteem at the same time.

Enter turmeric, that glowy, golden spice with a subtly earthy warmth.

And apple cider, to give a lingering tartness to the carrot-sweet stew.

And cooking the actual spring greens right at the end, so they are still green.

There’s method in my madness, because I used to adore corn-fed chicken, for the flavour and the happy glow that its diet of sweetcorn gave it.  But it is now hard to find, so I fake it with turmeric; something I learned when trying to perfect my anti-inflammatory chicken noodle soup here.

It doesn’t make it taste like a curry at all, just turns it golden. In fact, I’m looking forward to slathering my next roast chicken in turmeric butter before roasting – remind me to post that so you can see what I mean.

As for the apple cider, the effect it has on the chicken stew feels very springy. If yours is alcoholic, pour it into a small pan, bring to the boil and boil for a minute or two, to evaporate the alcohol, before adding to the stew. If it isn’t, proceed.

The greens are best cooked separately otherwise they will be greys instead of greens. Just give them a quick simmer (in chicken stock if you have it), strain and add to the stew to serve.  Asparagus is lovely in this, as are broad beans, and zucchini. Throw a few spinach leaves on top of the stew when you’re almost ready to serve, and they’ll wilt down and bring a glossy greenness to proceedings.

If I have the time, I’ll always buy a whole bird and joint it, because:

1/ You get an interesting mix and diversity of shapes and cuts to fight over.

2/ You can use the carcass and trimmings to create a 15 minute chicken stock that you can then use for the stew.

3/ It’s cheaper (or is it? I haven’t done my due diligence. Probably).

4/ Jointing a chook is not difficult, it’s just a leap of faith with a knife (guide below).

SPRING CHICKEN STEW WITH TURMERIC AND GREENS.

• 4 tbsp plain flour

• 2 tsp turmeric powder

• Sea salt

• 3 tbsp olive oil

• 1 good free-range chicken, jointed, or 6 chicken thighs

• 1 onion, halved and finely sliced

• 100 g pancetta, bacon or guanciale, diced

• 2 cloves garlic, crushed

• 2 or 3 carrots, peeled and sliced, then slices halved

• 400 ml chicken or vegetable stock

• 200 ml apple cider

• Terry’s bouquet garni (see below)

• 2 to 3 tbsp thickened cream

• sea salt and cracked black pepper

• Spring greens: good handful of spinach, asparagus, broad beans, etc

• 1 tbsp parsley leaves, 1 tbsp thyme sprigs, to serve

Place flour, turmeric and salt in a bowl and whisk to mix.

Heat 2 tbsp oil in a heavy cast-iron, lidded, casserole.

Coat each piece of chicken in the turmeric flour and place, skin-side down, in the oil.

Fry the chicken for 5 minutes or until golden, turning once, without over-crowding the pan, then continue with remaining chicken (you may need to do two batches).

Transfer the browned chicken to a plate and set aside.

Wipe out the pan, add remaining oil and heat through.

Add the onion and pancetta, guanciale or bacon and fry over low heat for ten minutes until softened.

Add the garlic and carrot, tossing well, then add the stock and apple cider.

Nestle the chicken pieces and bouquet garni into the stew, they should be two-thirds covered, and bring just to the boil.

Cover and cook for 30 minutes over low heat, giving it an occasional poke and a nudge, then test carrots and chicken for doneness. You may need another 10 to 15 minutes.

When almost ready to serve, taste for salt and pepper, add the cream and gently stir through.

Bring a pot of simmering salted water (or extra stock) to the boil, and cook the asparagus and/or broad beans and/or peas for 2 to 3 minutes.

Drain and add to the stew, scatter with parsley and thyme, and serve. Serves 4.

TERRY’S BOUQUET GARNI: Take 2 rosemary stalks, 6 parsley stalks 6 thyme sprigs and 2 bay leaves. Use the bay leaves to sandwich the other herbs, and tie up tightly with (unwaxed) kitchen string. It keeps them together and saves you having random herbs all over the place.

Tip: If you prefer to cook this in the oven, get it all started, then cook, covered, for 30 minutes at 180C, then test the carrots and chicken for doneness – you’ll probably need another 10 to 15 minutes.

HOW TO JOINT A CHICKEN.

1/ Place the chicken breast-side down on a board, and cut off the parson’s nose. Cut along either side of the spine with strong scissors or a cleaver, to release the backbone.

2/ Turn the chicken over, and press down on the breastbone to flatten the whole bird as much as you can.

3/ Pull one leg away from the chicken and cut through the connecting joint., then do the other leg.

4 / Cut each leg into drumstick and thigh by cutting along the line of fat and through the connecting joint.

5/ Remove the wings by cutting through the joint, and snip off the wing tips.

6/ Cut down one side of the breastbone, following the curve of the rib cage, and cleave off the breast meat. Repeat on the other side.

You will now have 2 drumsticks, two thighs, two wings, and 2 breasts (cut the breasts in half for the stew, or save them for a chicken schnitzel).

You will also have the chicken carcass. Don’t bin it!  Make a quick chicken stock instead. Give the carcass a rinse, place in a saucepan and cover with cold water. Rummage through the crisper and find anything that will give it flavour – half an onion, a stalk of celery, a stray carrot, anything – and bring to the boil, skimming. Simmer for 20 minutes, then strain, cool and keep, or use in the chicken stew recipe.

Thanks for dropping by! And as always, thanks for your comments and suggestions. Special thanks to Terry for the bouquet garni; my sort of bouquet.

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I would like to acknowledge the traditional owners of the lands and waters upon which I work, live, cook and play; the Gadigal people of the Eora Nation, and pay my respects to Elders past and present, and to the continuing strength and resilience of First Nations people, communities and cultures.