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Stewing Poultry

Poultry Cuts

Poultry for Stewing:

  • Cut-Up Fryer
  • Split Fryer Parts
  • Boneless Thighs
  • Bone-In Thighs
  • Bone-In Split Breast
  • Leg Quarters


  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Meat Thermometer
  • Dutch Oven or Crock Pot


  1. Cook covered with lid over low heat until tender.
  2. Bring ingredients to simmer, then reduce heat to low to maintain simmer Simmer at 180°, you'll see a few gentle bubbles breaking the surface at 1-2 minute intervals.
  3. Cover and place in preheated 325° oven for approx 1.5 to 2 hours. Watch carefully to avoid scorching. Move pan from oven to stovetop when poultry is fork tender.
  4. Remove poultry from liquid and place it on serving platter. Reduce and thicken liquid by simmering. Spoon liquid over poultry.