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chicken soupy stew

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Chicken

Chicken Soupy Stew

This is my own creation and comes from always having leftover chicken. I remember the first time I made it: we were all going to friends for the weekend and I promised to bring "soup" for Sunday lunch--4 adults and 4 little children.

Ingredients

  • 1 4-5 lb. chicken
  • 2 tablespoons butter
  • 1 yellow onion, peeled and halved
  • 1 lemon, halved
  • The soup
  • 2 medium yellow onions
  • 4 large carrots
  • 4 large stalks celery
  • 8 very small new red potatoes or 4 large ones
  • 4 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 quart homemade or organic chicken broth
  • 2 cups 1%, 2% or whole milk OR light cream
  • 2 tablespoons creme fraiche (if you use 1% or 2% milk)
  • 1 tablespoon fresh minced dill or 1 tsp. of dried dill
  • 1 teaspoon grated lemon rind
  • salt and pepper

Directions

  • Preheat oven to 325 degrees Rinse and pat dry the chicken. Sprinkle cavity with salt & pepper. Squeeze both halves of the lemon into the chicken cavity, then insert the remains and the onion. Sew up the cavity with skewers and cooking twine, dragging the twine around the "ankles" of the bird, making a secure little bundle.
  • Place chicken in a roasting pan OR on a rack in a roasting pan. Smear with the butter, sprinkle with more salt and pepper and put into oven. Cook for 20 minutes, baste and cook for another 20 minutes. Baste and then start checking and basting after every 10 minutes until the juice of the pierced thigh to body joint runs clear ie: no pink in the juice. (Because you will not be "presenting" the chicken it's not necessary that the skim browns.) Place chicken on a platter to cool. When it is cool enough to handle, remove all the meat from the bones, tearing it into bite size pieces. Discard the skin and if you wish to make your own chicken stock, save the bones.

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