Wisconsin Chicken Stew

• 1 whole (3 lb.) frying chicken
• cold water to cover
• 2 to 3 c. mirepoix (onion, celery, carrot)
• roux
• 1/4 c. oil
• 1 c. onion, diced large
• 1 tsp. fresh, minced garlic
• 1 c. carrots, sliced
• 1/2 c. heavy cream, reduced
• 2 stalks celery, cut large on bias
• 4 small red potatoes, diced large and steamed al dente
• 1 c. rutabaga, diced large and steamed al dente
• 1 bay leaf
• salt to taste
• coarse grind black pepper to taste

1. Wash and cut up the chicken.
2. Place in a saucepot and cover with cold water.
3. Stir in mirepoix, bay leaf and pepper and bring to a boil, then reduce to a simmer and allow to simmer until the chicken is tender.
4. This should take approximately 30 to 40 minutes.
5. Remove the chicken from the stock (cooking liquid) and strain to remove the mirepoix.
6. Discard mirepoix and return the stock to a simmer.
7. Slowly thicken with roux to a medium consistency.

chicken, cold water, mirepoix, roux, oil, onion, fresh, carrots, heavy cream, stalks celery, red potatoes, bay leaf, salt, coarse grind black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869381 (may not work)