Stewing is an ideal method for cooking the most tender meat and aromatic stock. Cooking is simple and still what we get is hard and dry meat. You need to remember several simple rules to get a perfect result:
What to stew?
You can stew any parts of a chicken, both legs and breast, cut in small pieces or use the whole parts.
The only rule here is to control the process – breast needs less time to cook than a thigh and so on.
Should we remove the skin?
Remember that it is not recommended to remove the skin before cooking, even if you are dieting, as it protects meat from drying. Besides, the gravy in which the chicken is stewed is much more delicious if the chicken pieces have skin. You can remove skin from the pieces once the cooking is over, while excess fat should be removed from the beginning.