| Chicken & Turnip Stew
one 2 1/2 pound chicken
2 carrots
2 leeks, white part only
2 small onions
6 cups of water
2 1/8 teaspoons of sea salt
5 white peppercorns
2 1/4 pounds of turnips, peeled and thinly sliced
2 shallots, peeled and halved
1 cup of finely chopped parsley
1/8 teaspoon of pepper | |
Place the chicken in a large pot with 1 carrot, 1 leek, 1 onion, water, 2 teaspoons of salt, and peppercorns. Simmer for 1 hour or until chicken is tender. Skim as needed during the first 30 minutes of cooking time. Remove chicken from broth and discard vegetables. Cook turnips, shallots, remaining carrot, leek and onion in broth until tender. Remove chicken meat from bone and cut into good size pieces. Remove pan from heat. Stir chicken pieces and parsley into soup. Season with 1/8 teaspoon of seas salt and pepper. Serve with slices of hearty rye bread. Serves 4 |
