Farmhouse Chowder

Name: Farmhouse Chowder
Ingredients: 1 whole chicken (3 1/2 to 4 pounds); 8 to 10 cups water; 1 large onion, 1/2 left whole, 1/2 chopped; 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice; 4 stems fresh flat-leaf parsley, plus more for garnish; 10 whole black peppercorns; 1 ounce (2 tablespoons) unsalted butter; 2 tablespoons flour, preferably Wondra; 1 small turnip, cut into 1/2-inch dice; 4 ounces rutabaga or parsnip, cut into 1/2-inch dice; Coarse salt; 1/2 cup heavy cream; 1 tablespoon fresh dill, finely chopped, for garnish; Vermont Common crackers, for serving

Farmhouse Chowder was pinched from <a href="http://www.marthastewart.com/314715/farmhouse-chowder" target="_blank">www.marthastewart.com.</a>

"Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill...."

INGREDIENTS

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1 whole chicken (3 1/2 to 4 pounds)

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8 to 10 cups water

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1 large onion, 1/2 left whole, 1/2 chopped

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2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice

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4 stems fresh flat-leaf parsley, plus more for garnish

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10 whole black peppercorns

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1 ounce (2 tablespoons) unsalted butter

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2 tablespoons flour, preferably Wondra

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1 small turnip, cut into 1/2-inch dice

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4 ounces rutabaga or parsnip, cut into 1/2-inch dice

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Coarse salt

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1/2 cup heavy cream

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1 tablespoon fresh dill, finely chopped, for garnish

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Vermont Common crackers, for serving

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