The hearty texture of stew and its warming qualities are often desired on a chilly winter night. However, while many soups are runny, a stew is intended to be thick and filling. Chicken stew is often created with a variety of seasonings and tastes depending on the cuisine and preference of the cook, and thickening it is easy. Thickening the stew creates a more filling meal for the whole family and can be done with little effort.
Place the chicken stew on the stove, in the pot. Bring it to a low simmer over medium heat, uncovered.
Allow the stew to reduce by one quarter by steaming off the water, or thick enough that when a spoon is dipped in it, a layer remains on the back.
Place the butter in the medium saucepan and place it on the stove at medium-high heat. Melt the butter completely.
Sprinkle the flour, slowly, in to the melted butter. Mix them together to create a thick paste using the whisk.
Stir the paste over medium-high heat until it is browned. Remove the roux from heat.
Remove the stew from the heated burner. Strain off four cups of stock, or liquid, from the stew.
Pour the stock in to the roux, one tablespoon at a time, until a smooth mixture of the two is achieved.
Add the roux and stock mix back in to the main stew. Place it back on the stove at medium heat and allow to simmer for another 10 to 20 minutes, or until thick.
Remove the stew from the stove and serve.
A beurre manie can also be used instead of a roux for thickening.
Tips and warnings
- A beurre manie can also be used instead of a roux for thickening.
Things you need
- Chicken stew
- Large stock pot
- 1/2 cup butter
- Medium saucepan
- 1/2 cup white flour