Source of Recipe
From "Martha's American Food" by Martha Stewart
"There is no law dictating that the thick, well-seasoned stews called chowders need a New England provenance. Take this one: Like its relatives in the Northeast, it has a strong sense of place but it takes inspiration from the farmyard and kitchen garden rather than the coast. This stunner is rich with chicken and earthy carrots, rutabaga, and turnip, all bathed in a creamy, full-flavored stock and sprinkled with dill. A chilled glass of lager makes a great accompaniment to chowder, no matter where it hails from."
List of Ingredients
◦ 1 whole chicken (3 ½ to 4 pounds)
◦ 1 large onion, halved, one half left whole, the other half chopped
◦ 2 carrots, one halved lengthwise, one cut into ½-inch dice
◦ 4 sprigs flat-leaf parsley, plus more for garnish
◦ 10 black peppercorns
◦ 2 tablespoons unsalted butter
◦ 2 tablespoons flour, preferably instant (like Wondra)
◦ 1 small turnip, cut into ½-inch dice
◦ 4 ounces rutabaga or parsnip, cut into ½-inch dice
◦ Coarse salt and freshly ground pepper
◦ ½ cup heavy cream
◦ 1 tablespoon fresh dill, finely chopped, for garnish
Place chicken, breast side down, in a large pot. Add enough water to just cover chicken (8 to 10 cups). Add onion half, the carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat and simmer gently 1 hour. Remove chicken and let cool, then shred into bite-size pieces; discard bones and skin.
Strain broth through a fine sieve lined with cheesecloth into another pot (discard solids) and bring to a simmer. Cook 20 minutes.
Melt butter in a large pot over medium heat. Cook chopped onion and diced carrot, stirring occasionally, until onion is translucent, about 5 minutes. Stir in flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil. Add turnip and rutabaga; season with salt and pepper. Reduce heat and simmer until root vegetables are tender, 6 to 8 minutes. Stir in shredded chicken and cream and heat until warmed through, about 1 minute. Season with salt and pepper and garnish with dill.
Serves 8 to 10