lyndalou
Head Chef
HI,
I made a recipe for a chicken stew that I am serving to friends tonight (Sunday). Long story short, it calls for simmering partially covered for an hour at the end, but it has not thickened at all. It's more like soup.
Any suggestions? I was thinking that I might take the chicken out and then cook it uncovered for as long as it takes. Problem there, is that I might cook it down too much and we won't have enough.
Help, please.
I made a recipe for a chicken stew that I am serving to friends tonight (Sunday). Long story short, it calls for simmering partially covered for an hour at the end, but it has not thickened at all. It's more like soup.
Any suggestions? I was thinking that I might take the chicken out and then cook it uncovered for as long as it takes. Problem there, is that I might cook it down too much and we won't have enough.
Help, please.