Folkcrafts, Art, and Thoughts

“Too often life is like a pot of stew that we made without a recipe. A lot of things got in there that shouldn’t have…” ― Craig D. Lounsbrough

I don’t know about you, but I typically have to wind down not after a long day, but a long week. People underestimate the demands of a job that requires back to back decision-making, second by second, for eight to nine hours a day. By the time the end of the week strikes and I have a moment to myself, I want nothing more than the comfort of a cozy nook, hot stew, and a soothing brew. Although I typically make this Leftover Bird Stew with Dumplings after Thanksgiving, it has recently been a homey staple that does an excellent job using up leftovers in an economical and delicious way.

After chicken, turkey, or Cornish hen have been picked almost to the bone (or goose or pigeon if you prefer), the remnants can be stewed off the bone to create a soothing, meaty, delicious stew. The truth is, there are plenty of scraps left on the chicken carcass. When simmered down for hours with vegetables, the meat melts off the bone, and all of the flavors left in the bones and joints enrich the broth. Finally, the sew is topped off with a generous amount of buttery dumplings speckled with thyme.

I am a huge advocate of the waste not, want not philosophy, so when all that is left of a chicken, hen, or turkey is its ugly carcass, we can turn that sack of bones and scraps into some of the best stew of the season. Upcycled leftover scraps make for delicious, economical dinners that can be shared with your community. It isn’t the unwanted leftovers―it is appreciation and finding value in perfectly good materials.

Ingredients

for the stew

• 5-8 lbs carcass and leftover meats from a chicken, turkey, Cornish hens, or any bird of choice 4 to 6 thighs or drumsticks can be added if necessary if you would like more meat.
• 1 sweet onion sliced
• 3 carrots sliced
• 4 celery stalks sliced
• 4 garlic cloves chopped
• 2 cups (400g) leftover vegetables such as mushrooms, broccoli, cauliflower, green beans, or poratoes
• 4 tbsp Fresh Italian Seasoning or 1 large bunch each of thyme, rosemary, and 2 sage leaves , OR 2 tbsp dried Italian seasoning, OR 2 tbsp rotisserie chicken seasoning
• 2 bay leaves torn
• 4 qt (6.5 pints) bone stock or water
• 1 cup (200g) wild rice (pre soaked) or any cooked rice to be be added at the end
• 1 cup peas
• salt and pepper to taste

for the dumplings

• 3 cups (390g) all-purpose flour
• 5 tsp baking powder
• 1 large bunch fresh thyme or 2 tsp Italian seasoning
• 1 cup (200ml) water
• 6 tbsp butter melted
• 1/2 tsp sea salt

Instructions

for the stew

1. Preheat your oven to 250°F (120°C).
2. Place all of the prepared onions, garlic, celery, carrots, leftover vegetables, herbs, and wild rice at the bottom of a 6qt Dutch oven. If using regular rice, save the rice for after the stew is cooked.
3. Add the bird carcass to one side of the Dutch oven, and place additional meat on the other side of the Dutch oven.
4. Season generously with salt and pepper.
5. Add the bone stock or water to the Dutch oven.
6. Cover the Dutch oven with a lid and cook the stew in the oven for five hours.
7. After five hours, add the peas and cooked rice (if using).
8. Season with additional salt or pepper to taste if needed. Carefully take the stew out of the oven and place it on a heat resistant surface.
9. Remove the cover from the Dutch oven and use a fork to shred the remaining meat off the bones. Carefully remove all bones from the stew.

for the dumplings

1. Mix all of the dumpling ingredients together in a large mixing bowl and knead with your hands until the dough comes together into a slightly sticky mass.
2. Using an ice cream scoop or large heaping tablespoons, drop mounds of dough onto the surface of the stew.
3. Return the lid to the Dutch oven and place the stew back into the oven. Cook for one more hour.
4. Remove the Dutch oven from the oven and allow the stew to cool for at least fifteen minutes before serving.