Mable’s Way Back Home Chicken

1 whole chicken, about 4 lbs.
10 cups cold water
2 large onions; 1 whole and 1 chopped
2 carrots; 1 whole and 1 diced
5 sprigs fresh parsley; 4 chopped and one for garnish
15 whole black peppercorns
3 Tbsp unsalted butter
½ Tbsp salt
2 Tbsp flour
2 small turnips; 1 whole and 1 diced
4 oz. diced parsnips
1 cup heavy cream
2 Tbsp chopped fresh dill
French bread
White wine
Kalamata olives

In a large pot or baking dish, place chicken face down. Add water, whole onion, whole carrot, whole turnip, chopped parsley and peppercorns. Cook uncovered on medium heat until water boils. Continue cooking until juices run clear when chicken is poked with a fork. The chicken will be tender and falling off the bones.

Remove chicken from pot or dish and let cool. Reserve the broth and strain into a separate pot. Simmer broth for 20 minutes. De-bone the chicken, shredding the meat. Remove the chicken skin; chop and add to shredded chicken.

In a large pot, melt butter over medium heat; add chopped onion and diced carrots. Cook for 5 minutes. Stir in flour; cook for an additional minute, stirring, and blend in chicken broth. Bring mixture to a boil; add diced turnip and parsnips. Add 2 tsp salt. Reduce heat and let simmer for 8 minutes, stirring to keep the mixture from sticking.

Finally, fold in shredded chicken, heavy cream and dill. The mixture will thicken. Pour into a pretty dish and serve with French bread, white wine and olives.  


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