STEW THIS: THE HEALTHIEST HENS ON THE MARKET
Stewing hens have an abundance of rich flavor which can be extracted by cooking the hens over low heat, submerged in liquids, spices, and herbs. They are not suited for fast preparations such as grilling because as the stewing hens’ muscles get older, they develop connective tissue. A long, slow, cook time with low heat and plenty of liquids is needed to break this tissue down; which, in turn, flavors the broth. With our pasture-raised hens and this recipe, you’ll be the talk of the town…..in a good way!
Prep Time 015 minutes
Cook Time 24 hours 00 minutes
Yield 4 Quarts
Number Of Ingredients 10
- Place stewing hen and vegetables of choice in a pot and cover with water. Add all spices, herbs, and apple cider vinegar. Cook on low heat and slowly bring to a simmer. Simmer a minimum of 4 hours or up to the preferred 24 hours. Remove chicken carcass and place in a bowl to cool. Remove meat from the bone to make stews, soups, tacos, chicken salad and casseroles.
Nutrition Facts : Calories 18, @context http//schema.org
JAMAICAN BROWN STEW CHICKEN | ALLRECIPES
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Total Time 14 hours 0 minutes
Prep Time 40 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 21
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, CarbohydrateContent 13.8 g, CholesterolContent 91.3 mg, FatContent 20.2 g, FiberContent 1.4 g, ProteinContent 25.4 g, SaturatedFatContent 4.8 g, SodiumContent 1318.6 mg, SugarContent 9.6 g
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