Chicken casserole do I need to brown chicken bits first ? 30 mins to get answer

Yes ?

No ?

If I don’t then great Ill have an extra 30 mins and less to clean up/ less frying smell !

Don’t see the point its going in a casserole

thanks in advance

yes,

why ?

adds flavour. looks nicer than pale insipid meat.

^^^^^^ +1

I would, however nothing bad will happen if you don’t. If you choose not to then remove the skin completely or you’ll have horrible limp greasy white skin in your dinner.

Looks like you need a chuffing big casserole dish.

With the weather at the moment, you could just chuck some vegetables in there with the chickens and close the doors…

Add some tarragon to!

Yes

Yes, as above adds flavour and also helps to seal the meat helping to avoid it drying out

its gonna be cooked in a casserole how will it dry out ?

Yes , then put some of the stock in the hot pan to get all the flavour/juices from the meat .

No, not sure I agree with keeping it tender, it does improve flavour and look though. I never brown meat in curries for example.

Bit of a digression but someone once made me a sausage casserole without browning the sausages first… horrid pale anemic looking sausages floating around in it. I guess they were ‘cooked’ and everything but I thought it looked disgusting. Ate it anyway of course, tasted alright.

I don’t brown beef in a stew, just toss it in herbs/flour. Jamie told me to.

The other one.

Yeah I do the same with beef stew. Sausages was just wrong though.