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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place thighs in water and bring to a boil in a 6-qt heavy pot. Skim froth frequently. | 2. Add thyme, bay leaf, peppercorns and 1 teaspoon salt. Reduce heat and simmer for 10 minutes. | 3. Add carrots, parsnips, onion, celery and garlic. | 4. Simmer until carrots and parsnips are tender. | 5. Using a slotted spoon, move carrots and parsnips to a bowl. | 6. Continue to cook chicken until tender, 10-15 additional minutes. Using tongs, carefully transfer chicken to a bowl. | 7. Strain broth through a fine sieve into another large bowl. | 8. Chill the broth until the fat solidifies and rises to the top. This will take between 3 or 4 hours. | 9. Cool chicken until cool enough to handle. Remove skin, bones and other solids and as much fatty parts of chicken as you can. Chill the chicken, carrots and parsnips until fat from the broth has solidified. | 10. Reserve 1/4 cup of solidified fat from broth. Melt fat in a wide 4-quart dutch oven over low heat. Add flour and cook, whisking constantly, for 2 minutes. Make sure not to brown the roux. Whisk in the chicken broth until smooth. | 11. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups. This should take 30 to 45 minutes or longer. | 12. Add milk and cream, simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken, add potatoes and parsnips. Add remaining salt (to taste), vinegar and sugar. Stir gently being careful to not break up vegetables, until heated through. Stir in the dill and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	quarts		-	-	-	-
chicken thigh	6		bones	-	-	-	-
thyme	4	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
white peppercorn	1/2	teaspoon		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
carrot	1		peeled halved sliced	52.48	12.2624	1.1904	0.3072
parsnip	1		peeled halved sliced	99.75	23.9267	1.5959999999999999	0.39899999999999997
onion	1	halved		-	-	-	-
celery rib	1		cut	-	-	-	-
garlic clove	3			-	-	-	-
purpose flour	1/4	cup		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
white wine vinegar	1	tablespoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
dill	2/3	cup	chopped	204.96	37.0742	10.7386	9.7709

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.