Casey's Gluten Free Chicken Stew

This is a creamy tasting stew without the cream or flour or gluten!

Ingredients for chicken stock:
chicken bones
1 onion
2-3 celery stocks
3 carrots
1 head of garlic
a bunch of rosemary
salt and pepper


Directions to make stock:

1. Get an entire chicken and cut apart the legs and breasts.  Store in fridge for later

2. Now you need to make chicken stock.  Chop carrots, onions, celery, garlic, rosemary, kosher salt and pepper. Brown the veggies until they sweat for about 10 minutes.  Add the chicken bones. Add water (about 8 litres).  Bring to a boil and then simmer for a few hours.  Drain the lumps out and put back on the stove and reduce for an hour or so.

Ingredients for stew:
1 Tbsp butter
2 chicken legs (chopped bite size)
1 onion (chopped bite size)
2-3 carrots (chopped bite size)
3 celery stocks (chopped bite size)
2 bay leaves
1 Parsnip (chopped bite size)
10 button mushrooms (chopped)
1-2 tbsp Rosemary

Roux
3 Tbsp butter
3 Tbsp Quinoa flour

Directions for stew:
1. In a heavy bottom pot add some butter, add chopped chicken legs and caramelize.  Remove the chicken and then add one large onion, 2-3  carrots, 3 celery stocks.  Cook for 5-10 minutes until they start to sweat.

2. Add enough chicken stock to cover the veggies and then 1 litre of water. Add 2 bay leaves. Add chopped parsnip.

3. Add mushrooms, rosemary and add the cooked chicken back.

4. Making a gluten free Roux.  Melt butter in a saucepan and quinoa flour.  The ratio should be 1:1.  You may need to make more if you want a thicker stew.

Casey likes to eat this with bread, butter and red wine.  I would too, but I am on a cleanse!