How to make duck/chicken stew that is delicious and healthy #7/41
Recipe for making duck/chicken stew (12 liters or enough dinner for 30 people)
A note about efficiency: The time spend making stew as measured by minutes per dinner meal drops significantly the more you make. This is why it is more efficient to make a large pot with 12 liters of stew or enough to fill 12 to 14 glasses/jars to be frozen down for later use.
Phase 1 – Turning a duck or two chickens into stock and meat (work 40 minutes – duration 4 hours):
Ingredients phase 1:
3000 grams of duck (alternatively use two chickens 1500 grams each. Chicken is 2X the amount of meat)
600 grams of carrots
600 grams of yellow onion
800 grams of the green parts of about 6 leeks
20 grams of thyme
20 grams of rosemary
30 black peppercorns
6 liters of water
Instructions phase 1:
Use a knife/poultry shear to cut bird into smaller pieces like breasts, legs and wings that fit your pot more easily and also allow for faster cooling when it is time to peel off the meat. Break the peppercorn slightly in a mortar. Cut the vegetables into smaller pieces about 2 inches (5 cm) each. Put all the cut ingredients, spice and water in your pot and let it simmer boil for about 2 hours or until the meat is tinder and easily detach from the bones of the bird.
Take the bird pieces up from the pot and let them cool on your cutting board for about 20 minutes. Next peel off the meat from the bones and the skin of the bird and put the bones and the skin back in the pot to simmer boil for 1 more hour. Now filter everything in the pot using a colander. Next use a tight masked sieve to further filter the duck/chicken stock. There you have it. You now got about 1100 grams of tinder duck meat (2X that if you use chicken), 4 liters of wonderful stock and 2 kg of the sad remains of the bird and the vegetables all separated.
Phase 2 – Making the duck/chicken stew (work 90 minutes – duration 3 hours):
Ingredients phase 2:
About 1100 grams of duck meat or 2200 grams of chicken meat as made in phase 1
4 liters of duck or chicken stock as made in phase 1
1 liter of chicken stock (if you don’t have fresh stock use water and some dried chicken stock cubes)
600 grams of yellow onion
100 grams of butter
900 grams of potato
1200 grams of the white part of 6 leeks
900 grams of carrots
1200 grams of celeriac
500 grams of cabbage
500 grams of Jerusalem artichoke
500 grams of bell pepper
500 grams of zucchini
800 grams of chucked tomato (2 cans)
500 grams of heavy cream (38% fat)
Ginger
Soya sauce
Chili sauce (any of your likings will do I used Sambal Oelek)
Instructions phase 2:
Prepare all the vegetables. The onions should be finely cut to be ready for browning in your stew pot. Cut all the other vegetables in a size that should be small enough for a few to fit a soup spoon. Also cut the meat that way.
Start by browning the cut onions in your stew pot using butter until slightly browned. Next pour in all 5 liters of duck/chicken stock. Next add potato and simmer for 10 minutes. Next add leeks and simmer for additional 5 minutes. Next add carrots and simmer for another 5 minutes. Next add celeriac and simmer for 5 minutes. Next add cabbage and simmer for another 5 minutes. Next add Jerusalem artichoke, bell pepper and zucchini and simmer for an additional 5 minutes. Now spend another 10 minutes adding chucked tomato and heavy cream. In this step also add the duck / chicken meat as made in phase 1 and spice the stew with soya sauce, ginger and chili to your likings. Remember to give it a good steer to mix all the ingredients evenly and taste the stew many times when adding soya, ginger and chili so you can control that you do not overdo either the saltiness or the heat of the dish. Your duck/chicken stew is done.
Phase 3 – Long-term storage of stew and final remarks (work 10 minutes):
Unless you have 30 people for dinner you can easily store the stew in glasses/jars that can be frozen down for long-term storage. Watch video so see how it is done the easiest. When stew is needed for dinner take it out of your freezer 2 days before and let it unfreeze in your refrigerator. The unfrozen stew can be heated at low heat in a pot for about 10 minutes and served with white bread or rice or potato or roasted rye bread (latter is my favorite by far). You can also serve the hot stew with garlic pasta, chili sauces, soya sauces or other spices that you know your family or friends like. In that way you can make everybody happy. Because a stew can always be further spiced at a later stage it is my recommendation that you do not use a lot of heat to spice the stew when making it in phase 2.
Bon appetit.
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Timestamps: 00:00 Intro 00:14 Phase 1 – Making the duck stock 02:40 Quick summary of process for making stew 06:53 Separating duck meat from bones and skin 08:38 Making 12 liters of stew will cost 360 USD in a gourmet show but 40-50 USD to make at home 09:22 Being respectful about eating animals and some philosophy 11:41 About being efficient when making stew 12:13 How much meat from duck 13:01 Tips for making a good stock 14:35 Filtering the stock after boiling for 4 hours 16:17 Phase 2 – Making the stew 16:45 Browning onion, ancient pot technology and AI revolution 20:20 Adding the stock 21:13 Adding potato 21:42 Adding the leeks 22:05 Cutting the meat. Do not add meat until last. My mistake 23:53 Adding the celeriac, the carrots and the cut ginger 25:43 About time spend making the stew and cooking philosophy 26:46 Eating one meal per day to fight obesity 27:27 The importance of supplementing diet with omega 3 fats 29:27 Adding cabbage 30:15 Don’t add garlic unless the stew is eaten the same day it is made 30:48 Me rambling about rye bread again 33:23 Adding Jerusalem artichoke, bell pepper and zucchini 34:05 Adding chopped tomato, heavy cream 35:30 Adding soya sauce and chili. Done 38:02 Phase 3 – Filling glasses to freeze down and other tips 38:50 Tasting it with rye bread 40:15 Ending and me rambling about freedom and democracy.
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