I made some chicken stew (just chicken legs with veg, lebanese spice mix and stock from a cube). For some reason there was a huge amount of thin stock/gravy. I think it's because I normally coat the chicken in seasoned flour to brown first but I couldn't be bothered this time.
I've liquidised all the veg into it to thicken it up and get more veg into the DCs that they wouldn't normally eat. I've portioned it up with a generous portion of gravy on each but there is still tonnes of gravy left.
Could I get away with serving it as soup? I think my DCs would like it and it's got the veg in. Or is that a bit weird?
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Food/Recipes
What to do with my gravy lake?
3 replies
TickledOnion · 24/06/2015 21:33
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