Farmhouse Chowder

I was really inspired after my

Brook Farm General Store post today.

So I kept with the farm theme

and made this...

 

Farmhouse Chowder

 

 

Farmhouse Chowder

Adapted from Martha Stewart

 

1 whole chicken (3 to 4 pounds)
1 large onion

3 carrots

4 stems fresh flat-leaf parsley

10 whole pink peppercorns

2 tbsp chicken bouillon
2 tablespoons butter

3 tablespoons flour

1 small rutabaga, diced

4 ounces parsnip, diced

Coarse salt

Ground pepper

1 tsp fresh thyme

1 tbsp fresh sage
1/2 cup heavy cream
Oyster Crackers for a garnish

  

 

1. To make the homemade chicken stock: Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add 1/2 of the onion (whole), 1 carrot (halved), parsley, bouillon, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. 

 

2. Remove chicken, and let cool. Strain broth through a fine sieve, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. 

 

3. Shred chicken into bite-size pieces, discarding bones and skin. 

 

4. Melt butter in a large pot over medium heat. Add the other halve of the onion (chopped), the rest of the carrots (diced), rutabaga, and parsnips, and cook until onion is translucent, about 5 minutes. Season with salt, pepper, thyme, & sage.

 

5. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes. 

 

6. Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Serve warm with oyster crackers