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                                                                  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
                                                                  • Yes No 1 3 1/2 to 4 lb whole chicken
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 large onion, 1/, 1/2 chopped
                                                                  • Yes No 2 1 1/2 inch carrots, 1
                                                                  • Yes No 4 stems fresh flat leaf parsley
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 1 oz unsalted butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 small turnip
                                                                  • Yes No 4 oz rutabaga
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No vermont common crackers
                                                                  • Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
                                                                  • Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
                                                                  • Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
                                                                  Yields: 9
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