Can I thicken my chicken stew with a mixture of flour and stock??

Question

I'm making a stew and I think it is going to need thickening at the end. If i mix a little plain flour with some of the stock from the pan and stir this in at the end will it work....i still have at least 30mins of simmering time to go so I could do it whenever if you think it will need to cook for longer after thickening. I think it's stayed quite thin because I used a lot of stock and white wine and my potatoes have stayed intact as I used little ones with the skin on (chopped in rounds)...any tips wil be helpful

Answer 1

Flour, corn starch, or arrowroot. good, better, and best. You will use less arrowroot than the other two. If you have a gallon of stew mix about two tablespoons in cool water or chicken stock, stir well ( a cup full) and add to warm stew base, not boiling. If boiling it will get lumpy unless you stir like hell. after adding raise heat and it wll thicken. By the way, If you add a handful(little less than a half cup) of barley it also will help thicken any soup or stew and it will add bulk to either. I think barley takes about half an hour to cook. Check the package! If not cooked it's kindda like buck-shot......BonAppitte

Answer 2

Thicken Stew With Flour

Answer 3

I think you have a good idea to use a flour/stock mixture. The important thing will be to not add any flour by itself (that is, not mixed with stock) because that could make lumps of flour in the stew. Flour will tend to make the stew a little cloudy. If you'd prefer a clearer gravy, use cornstarch.

Answer 4

Yikes! No! That won't work!

If you try to mix flour into hot stock, no matter how hard you shake it, you'll have lumps! Danger! LumpWarning! The outside of the flour will instantly gelatinize making a water and heatproof coating on blobs of dry flour!

If you have 10 minutes and want to be in complete control...

Make a roux! Not only can you add it and be assured of having no lumps, you will be amazed at how simple it is!

Here's how.

Melt 3 tablespoons of butter (or you can use oil) in a small frying pan. Add 3 tablespoons of flour. Stir to combine.

Relax. Let this sit over medium low heat for a few minutes stirring occasionally. (All that stuff about "you HAVE to stir it constantly!" comes from people who are in a hurry to make a lot of roux).

In 5-6 minutes, it will begin to color slightly. Turn it off.

Add to your boiling stew. Temperature doesn't matter. The roux can be stone cold. (I keep some in the fridge at all times!)

There will be no "uncooked flour" taste, no lumps, and you can add it slowly to really control the thickness!

Best wishes!

Answer 5

Adding the flour stock mixture now and stir until thickened allow to cook for balance of cook time to eliminate that flour taste - you may need to reseason slightly as flour kind of blankets the flavors. If you have cornstarch that would be better because it has no flavor and you would not need to reseason. Good Luck!

Answer 6

Yes, it would do the trick. Mix the flour first with a little cold water first, it will make lumps if you add the hot stock directly to the flour. if you use flour, let it cook for 8-10 minutes, otherwise you can get a taste to uncooked flour.

Cornstarch is preferred by many as it does not have gluten and it cooks in 2-3 minutes.

Answer 7

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It's just as easy to make chicken stew as it is to make beef stew. Use thigh and drumstick meat for this recipe. Instructions Season the chicken thighs (or drumsticks) on all sides with salt and pepper. If you prefer to take the skin off, pull it off before you season. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and brown well on both sides. Remove chicken pieces as they brown and set them aside. Spoon out 2 tbsp. of the oil and reserve. Place the onions and carrots in the pan and sauté them in the remaining oil until tender. Return the chicken to the pot, add the thyme and chicken stock and bring the stew to a slow simmer. Simmer slowly for 30 minutes if using whole thighs or drumsticks. If using chopped meat, simmer for 20 minutes. Skim off and discard any foam and oil that rises to the surface during cooking. If using whole thighs, remove and discard the bones and chop the meat coarsely, then return it to the pot. Combine the reserved 2 tbsp. oil and the flour in a small pan and cook over medium heat. You can do this while the stew simmers. Stir the flour/oil mixture constantly with a wooden spoon. When the mixture turns golden brown, remove it from the heat and let it cool slightly. You've just made roux. Spoon half the cooked roux into the stew, whisking constantly as you add it. Return the stew to a simmer and cook another 10 to 20 minutes, stirring occasionally. It will thicken at this stage. If you want a thicker stew, add more roux and continue simmering until your get the desired thickness. Taste and correct seasonings and serve. Tips & Warnings Thigh, wing and drumstick meat is the best to use for stew. Breast or white meat tends to dry out and toughen when cooked for long periods in liquid, so save white meat for other uses. It's up to you whether or not to leave the thighs whole during cooking, although it's worth noting that the bones add flavor. If you start with chopped raw meat, be sure to shorten the cooking time. Once made, this stew is excellent in chicken pot pies. Vegetables such as diced potatoes, pearl onions, peas and green beans make good additions to the stew. You can also add a few bay leaves and parsley sprigs during the simmering stage.

Answer 8

do a 1/4 a cup of flour mixed with cold water or chicken stock. wisk in the flour mixture avoiding lumps. let it sit for 15 minutes seeing if your chicken stew is thick enough. if not, do it again!

Answer 9

Flour or Cornstarch either one but mix it with cold stock or water before adding it to the stew. If u add it hot it will be lumpy.

Answer 10

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