| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
md |
Finely chopped onions |
| 4 |
|
Leeks; white parts only, |
|
|
; thoroughly washed |
|
|
; and sliced into |
|
|
; 3-inch long pieces |
|
|
One; (4-pound) whole |
|
|
; chicken, giblets |
|
|
; and fat removed |
|
|
; from cavity |
| 6 |
c |
Reduced-sodium chicken broth |
| 1/8 |
ts |
Dried thyme |
| 1/4 |
ts |
Saffron |
| 1 |
|
Bay leaf |
|
|
Water as needed |
| 4 |
lg |
Carrots; peeled |
| 4 |
|
Celery stalks; washed |
| 4 |
md |
Red new potatoes |
|
|
Salt and freshly ground black pepper |
| 1 |
c |
Heavy cream |
| 2 |
c |
Loosely packed parsley leaves; washed |
INSTRUCTIONS
In a 6-quart soup pot over low heat, melt the butter. Add the onions
and leeks, cover and stew gently for about 5 minutes or until
softened but not golden.
Place the chicken, breast side up, over the onions and leeks. Add the
chicken broth, thyme, saffron and bay leaf and enough water to cover
the bird by three-quarters. Bring the liquid to a simmer, cover and
simmer for 20 minutes, turning the bird once, or until the chicken is
partially cooked.
While the chicken is cooking, peel and cut the carrots into 2-inch
rounds. Cut the celery into 2-inch pieces. Peel and quarter the
potatoes (keep them in cold water until needed so they do not
discolor).
After the chicken has simmered for 20 minutes, add the carrots,
celery, potatoes, 1/2 teaspoon of salt and pepper to taste and simmer
for another 25 minutes or until the vegetables are very tender and
the chicken is cooked through.
Remove the chicken from the pot to a platter and cool long enough so
you can remove the skin without burning your fingers. As this is
cooling, strain the broth into a large bowl, reserving the vegetables
and discard the bay leaf. Return the broth to the pot, skim off
excess fat and boil it down until 5 cups remain; season well with
salt and pepper to taste.
When the chicken is cool enough to handle, remove and discard the
skin. Remove as much of the cooked chicken as you can, in long thin
strips. (Note: You can do the entire recipe up until this point a day
in advance.) Mince the parsley.
When ready to eat, add the cream to the broth, along with the reserved
vegetables and chicken strips. Simmer gently without boiling until the
ingredients are reheated. Season with salt and pepper to taste and
stir in the parsley; serve immediately.
Converted by MC_Buster.
Per serving: 1916 Calories (kcal); 136g Total Fat; (61% calories from
fat); 24g Protein; 165g Carbohydrate; 450mg Cholesterol; 894mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 20 Vegetable; 0
Fruit;
27 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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