A timely recipe. Both because I have a bumper crop of broad beans and family coming. Do you double pod the broad beans before adding? I think I will anyway.
It depends how big they are. If too big, yes, I double-pod. But I quite like getting the extra fibre of the outer pod if they're smaller, and sometimes do a mix of both.
Thanks Jill for a brilliant sounding recipe. It often takes me a while to adjust my head, my wardrobe and my cooking from winter to spring mode. Your glowy, but light and fresh, chicken stew will help me cross over to the new season.
Whole chicken is best, for as you said you can use the carcass for stock, homemade is best! In fact last time I made chicken stock I kept the vegetables and blitzed them rather than throw them out, the result was a great base for making chicken/vegetable stock. I saw someone the other day who had put together a bouquet garni and they had added a good piece of lemon peel around the bunch, I thought that would add great flavour also. It is so nice to be able to go out to my herb garden and pick all of those ingredients. Thank you again for another recipe worthy of saving.
I made this tonight Jill and it was delicious. Agree with Sally Burke a piece of lemon would be a good idea. I made Terry’s bouquet Garni - perfect. I didn’t add the cream and I did skim off the chicken fat oil, and I used skinless drumsticks along with other cuts. The turmeric did its bit. Fabulous recipe Jill, eleventy out of 10!
A timely recipe. Both because I have a bumper crop of broad beans and family coming. Do you double pod the broad beans before adding? I think I will anyway.
It depends how big they are. If too big, yes, I double-pod. But I quite like getting the extra fibre of the outer pod if they're smaller, and sometimes do a mix of both.
Thanks Jill for a brilliant sounding recipe. It often takes me a while to adjust my head, my wardrobe and my cooking from winter to spring mode. Your glowy, but light and fresh, chicken stew will help me cross over to the new season.
And open a bottle of Fiano!
Whole chicken is best, for as you said you can use the carcass for stock, homemade is best! In fact last time I made chicken stock I kept the vegetables and blitzed them rather than throw them out, the result was a great base for making chicken/vegetable stock. I saw someone the other day who had put together a bouquet garni and they had added a good piece of lemon peel around the bunch, I thought that would add great flavour also. It is so nice to be able to go out to my herb garden and pick all of those ingredients. Thank you again for another recipe worthy of saving.
Stock made from roast chicken carcass, skin and bones simmered with onion, celery, and bouquet garni is also delicious.
I made this tonight Jill and it was delicious. Agree with Sally Burke a piece of lemon would be a good idea. I made Terry’s bouquet Garni - perfect. I didn’t add the cream and I did skim off the chicken fat oil, and I used skinless drumsticks along with other cuts. The turmeric did its bit. Fabulous recipe Jill, eleventy out of 10!
omg. I’ve been desperately waiting for chicken. And you’ve winged it. Totally love this. But I’m buying the bits haha