Recipe for Chicken & Turnip Stew


2 1/2 lb chicken
2 carrots
2 leeks, white part only
2 small onions
6 cup water
2 1/4 teaspoon sea salt
5 white peppercorns
2 1/4 lb turnips, peeled and thinly sliced
2 shallots, halved
1 cup finely chopped parsley
1/8 teaspoon pepper


Simmer chicken with 1 carrot, 1 leek, water, 2 teaspoons sea salt and peppercorns 1 hour or until chicken is tender, skimming as needed during first 30 minutes of cooking. Remove chicken from broth and discard vegetables. Cook turnips, shallots, remaining carrot, leek, and onion in broth until tender. Remove chicken meat from bone and cut into good sized chunks. Remove pan from heat. Stir chicken pieces and parsley into soup. Season with 1/8 teaspoon sea salt and pepper. Serve with slices of hearty rye bread.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here