Chicken & turnip stew ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken |
| 2 | Carrots | |
| 2 | Leeks, white part only | |
| 2 | smalls | Onions |
| 6 | cups | Water |
| 2¼ | teaspoon | Sea salt |
| 5 | White peppercorns | |
| 2¼ | pounds | Turnips, peeled and thinly sliced |
| 2 | Shallots, halved | |
| 1 | cup | Finely chopped parsley |
| ⅛ | teaspoon | Pepper |
Directions
Simmer chicken with 1 carrot, 1 leek, water, 2 teaspoons sea salt and peppercorns 1 hour or until chicken is tender, skimming as needed during first 30 minutes of cooking. 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 sized chunks. Remove pan from heat. Stir chicken pieces and parsley into soup. Season with ⅛ teaspoon sea salt and pepper.
Serve with slices of hearty rye bread.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95