How do i spice up this chicken stew?

imanibelle

I put a chicken carcass in a pot with rosemary, thyme, basil, oregano, garlic and onion powder, salt, pepper and paprika and thickened the gravy with flour and butter. I stewed for an hour, bit it tastes kind of bland. What can I do to make it taste great?

jgnatca

I can’t taste it from here.
Next time try roasting the bones before you stew them.
Flour can cut the other flavours.
Start with salt and pepper.

imanibelle

Thanks should have done that. Oh, well.

rheddmobile

White wine or sherry. If you don't use alcohol, citrus or balsamic vinegar. When people say something tastes bland, usually they mean the sour flavor, which is necessary for depth, is missing.

Definitely roast (sweat any vegetables) before stewing, then deglaze the pan with your sour ingredient. Then stew.

Lounmoun

Some worcestershire sauce or lemon juice
More of what you added already. Pepper, salt, garlic or onion.
Vegetables- carrot, celery, peas, tomatoes or tomato sauce

Sunnybrooke99

red pepper flakes, tobasco, lemon, wine, bbq sauce. Cumin, and chili powder.

imanibelle

Thanks, everybody. I have red pepper, chili powder, cumin and lemon juice. I'll try your suggestions.

Sunnybrooke99

If you use lemon, chili powder, and cumin, try serving w some chunks of avocado and fried corn tortilla strips (if you have the calories to spare).

dsboohead

rheddmobile wrote: »

White wine or sherry. If you don't use alcohol, citrus or balsamic vinegar. When people say something tastes bland, usually they mean the sour flavor, which is necessary for depth, is missing.

Definitely roast (sweat any vegetables) before stewing, then deglaze the pan with your sour ingredient. Then stew.

Wow....I know I am not a cook! This is greek to me. Sweating vegetables is like steaming?

Sunnybrooke99

dsboohead wrote: »

rheddmobile wrote: »

White wine or sherry. If you don't use alcohol, citrus or balsamic vinegar. When people say something tastes bland, usually they mean the sour flavor, which is necessary for depth, is missing.

Definitely roast (sweat any vegetables) before stewing, then deglaze the pan with your sour ingredient. Then stew.

Wow....I know I am not a cook! This is greek to me. Sweating vegetables is like steaming?

No, you sprinkle them w a little salt, cover them, and cook on lowish heat to break them down so they are tender. There will be a liquid and it will start to carmelize to the pan (not burn). You add water, or wine, to deglaze the pan.

ZedTop

you need a bit of salt to bring out flavour, and make sure next time to reduce amount of broth or water at the start of cooking if it is bland after adding all the ingredients that you listed.