ROASTER PRO RECIPE
WHAT YOU WILL NEED FOR THE
ROASTER PRO CHICKEN GNOCCHI STEW
Your favorite Electric Roaster, this Roaster Recipe for the Roaster Pro Chicken & Gnocchi Stew and a few pounds of boneless, skinless chicken breasts. Or thighs! Or both! In the grand scheme of things, it really won’t matter. A large bowl, at least two cutting boards and a few knives! Toss in a couple of frozen bags of gnocchi’s, a loaf of your favorite hard bread, some parsley herb butter and you are on your way. Call up a few friends for a fire-side meal and watch the whole evening become warm and toasty. Heck, call all of your friends. No one will want to miss out on this meal!
When the early fall months begin to approach and the garden is overflowing with it’s bounty, it is indeed truly the season of thanksgiving. Casting your eyes upon the products you have produced through the summer season is a rewarding and proud moment. And, I don’t know about you, but I like sharing that feeling with my friends! So I usually plan a “garden” party right before I start my harvest. I build a nice roaring fire, gather the picnic tables close to the garden, grab a few soft blankets and light some tiki torches. Don’t forget some soft music to set the atmosphere and show off your beautiful garden while the air fills with the aroma of the Perfect Chicken Gnocchi Stew your guests will not soon forget.
Set your Roaster to 350 degrees. Add one cup of water to the bottom of the roaster and place the roaster lid on with stream valve closed.
START YOUR ROASTER PRO CHICKEN GNOCCHI STEW
- Small chop one medium onion, three carrots and four stalks of celery. Put them into the roaster.
- Add 5 cups of chicken broth
- 1 bay leaf
- 1 teaspoon each of sage and salt
- 1/2 teaspoon each of black pepper and celery seed
Stir together and cover the roaster with the lid.
Take one stick of butter from the refrigerator and put it in a medium bowl. Set it on the counter, covered. You will need the butter at room temperature when the time comes.
GRAB YOUR CHICKEN FOR THE PERFECT CHICKEN GNOCCHI STEW
Cut your chicken into bite sized cubes.
In a skillet, melt a few tablespoons of butter. (Not from the one on the counter.) When the butter starts to sizzle, toss the chicken cubes in and brown lightly. Salt and pepper and remove from the heat. Pour the contents of the skillet into the roaster with the other ingredients. Stir with a wooden spoon to combine. Replace the roaster lid and simmer for 2 hours.
HINT – every item, including the skillet, the spoon, the knife and the cutting board, that came in contact with the raw chicken should be immediately removed to a sink of hot soapy water and washed immediately. Your hands as well should be thoroughly cleaned. Simply stated, raw chicken is dangerous and should not be taken lightly. So definitely clean all surfaces thoroughly after preparing raw chicken.
With the sun just beginning to set and the back yard decorating done, it’s time to put the finishing touches on the Perfect Chicken Gnocchi Stew you’ve been smelling all day.
HINT – If you are adding peas, and I do, this is where you would add fresh peas from the garden. If you are using frozen peas, which I do, wait. Those will be added later.
Prepare the gnocchi’s according to the package instructions.
In the mean time, grab the bowl of room temperature butter. Add 6 tablespoons of flour and cream together.
Carefully remove the lid from the roaster. With a large, wooden spoon, take up some of the creamy butter mixture and start stirring it into the stew. This will thicken the stew. Continue to add the butter and stir to combine.
Carefully add the prepared gnocchi’s and one bag of frozen peas. Stir gently to combine. Continue cooking, with the lid off, for 20/30 minutes more, stirring often.
About ten or fifteen minutes before your guests arrive, take your roaster to the party area and give it the front and center position. (Put the lid on with the steam valve open) Be sure to put a long handled soup ladle out so guests can (continue) to help themselves. If you have too short a handle you risk someone losing the ladle to the bottom of the stew.
I serve this particular party dish with a thick sliced, hard bread and parsley herb butter.
Also add a fresh (you know it) garden salad buffet and your meal is complete.
A LITTLE TRICK I USE
Especially with these kind of outdoor parties, I use a rather unique soup bowl for both my stew and my salads . They are easy to use when either sitting or standing and, if your guests are anything like mine, they do a little of each all evening long. The bowls I use are called soup and side bowls and you will see them pop up all over this site. They are one of my favorite serving vessels for larger parties and I use them in some very unique ways. In this particular case, my guests will have their soup and their bread side by side without guessing how to hold onto their meal or being forced to sit when they would rather be standing or mingling. Again, I use the same soup and side bowls when serving my salad. I have a variety of prepared veggies from my garden and greens so as to allow my guests to prepare themselves an individual salad. Also, I make available a variety of crackers to go with the salad and they fit perfectly along side the salad that is easy to hold and eat.
NOW A FEW HINTS
When I was growing up there were a lot of friends and family around our holiday tables. So, needless to say, there was a lot of food. My mother always prepared the turkeys. Yes, plural! Turkeys. And of course, they were delicious. I was always amazed at how she could get such a moist and tender turkey every time. It was another one of those ‘secret recipes‘ I would only learn the truth about after the death of my grandmother.
HOLIDAY LEFT OVERS AND THE ROASTER
Anyway, after each holiday meal, when the family had scattered and dad was snoring contently in the living room, my mother and grandmother would chat quietly at the kitchen table (probably talking about the relatives) and tear down the remains of the turkeys. Every bone would be bare of any meat that might have remained. A clean roaster would be simmering with chicken broth, awaiting the accompaniment of the now bite sized turkey meats, both white and dark. Together they would create this great dish, minus the gnocchi, and after it had cooled, it would be frozen in family sized portioned. It was always a treat to come home from school and smell the aroma of Chicken Gnocchi Stew (made with Thanksgiving and Christmas turkey left overs) simmering away in the roaster in the middle of January!
HINT – When freezing this stew, for later consumption, do not add the gnocchi. Thaw the chicken stew over night in the refrigerator. Prepare the gnocchi, as the package instructs, then pour the drained gnocchi into the hot stew. Perfect every time! Yummy.
I have highlighted the cooking vessels and utensil, that I employ when making this dish, for your convenience. Enjoy Your Cooking Experience!