| Chicken Stew w/Mixed Vegetables
4 carrots, scarped
3 stalks celery, chopped
2 leeks, white part only, sliced
2 small onions, chopped
2 cloves garlic, peeled and chopped
6 cups of water
1 sprig fresh thyme or 1/4 teaspoon of dried thyme
1 bay leaf
1 clove
2 teaspoons of sea salt
1 teaspoon of white peppercorns
one 4 pound stewing chicken
2 young turnips, peeled and cut into julienne strips
1 zucchini, cut into julienne strips | |
Roughly chop 2 carrots and cut remaining 2 carrots into julienne strips. Place chopped carrots, celery, 1 leek, onions and garlic in large pot. Cover with water and bring to a boil. Add thyme, bay leaf, clove, salt and pepper corns. Add chicken and simmer for 2 hours, skimming as need during the first 30 minutes of cooking time. Remove chicken from broth. Strain broth and bring to a boil again. And remaining leek, turnips, zucchini and carrot strips. Simmer for 10 minutes. Separate chicken meat from bones and cut into small cubes. Add chicken cubes to stew. Before serving, season to taste with salt and pepper. Serves 4. |
