Easy Rotisserie Chicken Stew

Easy Rotisserie Chicken Stew

As a young girl, I remember when my mom wanted to cook a chicken for supper, she simply went out into the farm yard, caught a chicken, chopped it’s head off with an axe on a wood stump, and then after it ran around for a short time, she eviscerated it and plunged it into a pot of boiling hot water on a wood stove, so that the feathers could be easily plucked out. After rinsing the interior cavity with water, the chicken would be ready for roasting, and the family chicken dinner.

Now a days we have it so much easier, with going to the grocery store, and buying a chicken, already cooked on a rotisserie. I have discovered, that when I get the chicken home, I can put it into a large plastic freezer bag, and manipulate the chicken to remove all of the bones, which are very easily removed when the chicken is warm. All of the meat remains in the bag, so there is no waste. I then have chicken for supper, sandwiches, wraps, soups, quesadilla, shepherd’s pie, casseroles and stew.I then take all the bones and skin from the cooked chicken and pop them into my slow cooker with water to cover and a little more, 2 tablespoons of vinegar (or pickle juice), and some salt and pepper. I sometimes also add a bay leaf or 2 or 1/2 teaspoon poultry seasoning, a carrot and an onion for a delicious chicken broth. If I am feeding the softened cooked bones to my pip, I leave the onion out, as it is harmful to dogs. You can cook these bone for 8 to 48 hours. The vinegar or pickle juice helps to pull the minerals from the chicken bones, and the collagen from the chicken skin to make your home-made broth full of beneficial collagen and minerals. I use this stock to make home made soups, for gravy, for stew and even as a nutritious drink. Quality bone broth can cost over $10.00 a liter, so making your own out of the bones you would normally throw away, gives you a better product, for virtually free.

This is an easy one pot meal, that is packed with all the benefits of bone broth, and veggies, with lots of protein. For a larger stew you can double the recipe. It is great with hot buttered biscuits, or pieces of sour dough bread, to soak up all the yummy gravy.

Easy Rotisserie Chicken Stew

3 cups potatoes, peeled and cubed

3 cups carrots, sliced

1 cup peas

1 large onion, chopped

2 cloves garlic, finely chopped

2 stalks of celery, chopped

3 cups of water

3 cups cooked chicken, cubed

1/2 cup cold water

1/4 cup cornstarch

3 cups chicken bone broth, or stock

1/2 teaspoon poultry seasoning

3/4 teaspoon pepper

2 teaspoons sea salt or to taste

In a large pot cook the potatoes, carrots, onion, garlic celery in the 3 cups of water. When the carrots and potatoes are cooked stir in the broth, cornstarch and water slurry and seasoning. Cook until thickened.