The Showstopper....Mable’s Way Back Home Chicken
1 whole chicken - 4
lbs
Finally,
stir in the shredded chicken, heavy cream and dill. The mixture will start
thickening up. Pour the chicken mixture into a pretty dish and serve with
French bread, white wine and olives.
10 cups of cold water
2 large onions - 1
whole and 1 chopped
3 carrots - 1 cut
lengthwise, 1 diced and 1 whole
5 stems of fresh
parsley - 4 chopped and 1 whole
15 whole black
peppercorns
3 tbsp unsalted
butter
1/2 tbsp salt
2 tbsp flour
2 small turnips - 1
diced and 1 whole
4 oz parsnip - diced
1 cup heavy cream
2 tbsp fresh dill -
chopped
French bread
1 bottle white wine
Olives - black or
green
In a large pot or
baking dish, place your chicken face down. Add water, onions, carrots, chopped
parsley and peppercorns. Cook chicken on medium heat until the water boils. Do
not cover the pot or dish. Continue cooking the chicken until its water runs
clear when poked with a fork. The chicken will be tender and full off of its
bones.
Remove the chicken
from the pot or dish and let it cool. Keep the chicken's broth and strain the
broth into another pot. Cook the broth for 20 minutes. Debone the chicken and
shred it but do not toss out the chicken's skin - remove it and chop it up with
the shredded chicken meat.
In a large pot, melt
the butter using medium heat and add chopped onion and carrots. Cook this
mixture for 5 minutes. Stir in the flour and cook for an additional minute.
Keeping stirring the mixture and blend in the chicken broth. Bring the mixture
to a boil and add the turnip, parsnip and 2 tsp salt. Reduce heat and let the
mixture simmer for 8 minutes. Don't forget to stir to keep the mixture from
sticking.
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