Photo by Sarah Shatz
A&M's Testing Notes:
Expand CollapseVeronica's Notes:
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1
4-5 lb. chicken
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2 tablespoons
butter
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1
yellow onion, peeled and halved
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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.
Ask the hotline about this step!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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2
medium yellow onions
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4
large carrots
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4
large stalks celery
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8
very small new red potatoes or 4 large ones
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4 tablespoons
unsalted butter
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2 tablespoons
all purpose flour
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1 quart
homemade or organic chicken broth
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2 cups
1%, 2% or whole milk OR light cream
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2 tablespoons
creme fraiche (if you use 1% or 2% milk)
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1 tablespoon
fresh minced dill or 1 tsp. of dried dill
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1 teaspoon
grated lemon rind
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Peel onions and chop into bite size pieces.
Ask the hotline about this step!Scrape carrots and cut lengthwise into at last 4 strips. Then cut the strips into 1 1/2-2 inch sticks.
Ask the hotline about this step!Slice celery stalks in half and then cut, on the diagonal, into sticks similar in length to the carrot sticks.
Ask the hotline about this step!Wash and scrub potatoes. Cut little ones in half, alternately cut large ones into quarters.
Ask the hotline about this step!In a large saucepan (4 qt.) melt the butter and add the prepared vegetables. Over low/medium heat, gently cook (sweat) for approximately 5 minutes.
Ask the hotline about this step!Add the flour and stir well for another 5 minutes.
Ask the hotline about this step!Slowly pour in the chicken broth/stock stirring the whole while. Simmer while stirring for another 5 minutes. You should have an only slightly thickened (but chunky with the vegetables) soup at this point.
Ask the hotline about this step!Add the milk (and the creme fraiche if you're using 1% or 2% milk), the dill and the lemon rind. Cook for another 5 minutes. Taste and add salt and pepper if desired.
Ask the hotline about this step!Add chicken to the pot and stir well. Turn off the heat and let sit for an hour or longer. Reheat before serving.
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
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An ingredient collage
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Little celery and carrot diamonds!
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A puddle of melted butter starts it off. Need we say more?
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Amanda cheerfully rips apart a chicken carcass.
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This chowder starts off as what is essentially a rustic vegetable soup.
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But then suddenly, it all gets very decadent. (Yep, that's cream AND creme fraiche.)
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Dill and lemon zest play a crucial role in this recipe. We found ourselves with extra of both, so after tasting we chucked it into the leftover chowder.
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In goes the fowl.
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And it's ready to be devoured.
I tried this last night--we all loved it and I will be adding it to my "keeper" soups. I used a rotisserie chicken, homemade stock, half-and-half, and dried dill, and had to use lime zest because I realized too late that I didn't have any lemons. Plus lots of pepper. It turned out really well. Thanks for posting, Veronica.