Farmhouse Chowder
- 1 whole chicken (3 1/2 to 4 pounds)
- 8 to 10 cups water
- 1 large onion, 1/2 left whole, 1/2 chopped
- 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
- 4 stems fresh flat-leaf parsley, plus more for garnish
- 10 whole black peppercorns
- 1 ounce (2 tablespoons) unsalted butter
- 2 tablespoons flour, preferably Wondra
- 1 small turnip, cut into 1/2-inch dice
- 4 ounces rutabaga or parsnip, cut into 1/2-inch dice
- Coarse salt
- 1/2 cup heavy cream
- 1 tablespoon fresh dill, finely chopped, for garnish
- Vermont Common crackers, for serving
- Produce
- Carrots (2)
- Dill, fresh (1 tablespoon)
- Flat-leaf parsley, stems fresh (4)
- Onion, large (1)
- Rutabaga or parsnip (4 ounces)
- Turnip, small (1)
- Meat
- Chicken (3 1/2 to 4 pounds), whole (1)
- Cooking & Baking
- Flour (2 tablespoons)
- Peppercorns, whole black (10)
- Salt, Coarse (1)
- Snacks
- Vermont common crackers (1)
- Drinks
- Water (8 cups)
- Dairy
- Butter, unsalted (1 ounce)
- Heavy cream (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
4 people saved this recipe.
