Chicken Stew

The chicken can be cooked in stock up to 2 days ahead. Cool completely, then refrigerate in the cooking liquid in an airtight container. The fat will solidify on top, which can be easily removed before reheating. Add the thickener and vegetables when reheating gently on the stovetop.

Store cooled stew in an airtight container in the refrigerator for up to 4 days. The stew can also be frozen for up to 3 months; freeze in portion-sized containers for convenience. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, adding a splash of water or stock if the gravy has become too thick.