Welsh Whole Chicken Stew Ffowlin Cymreig

In wales an old stewing hen was probably used to make a ffowlin cymreig, but a roasting chicken is better. serve with fried potato cakes, made either with shredded potatoes or leftover mashed potatoes, or the irish boxty on the griddle.

Steps

Wash a 4 to 5 pound chicken.

Twist wing.

Or if wings.

Pat dry and rub about 1 / 2 teaspoon salt in body cavity.

Dice the bacon and fry until crisp and brown in a dutch oven or heavy , deep frying pan.

Brown the chicken in the hot drippings , turning to brown sides , breast , and back.

Brown giblets , if desired , or save for another use.

Sprinkle with another 1 / 2 teaspoon salt while browning.

Remove chicken from pan.

Clean and slice leeks very thin , using just a small portion of the green tops.

Add to bacon bits along with diced carrots.

Cook until lightly browned.

Stir in flour and brown lightly.

Add coarsely chopped cabbage , remaining 1 / 2 to 1 teaspoon salt , and pepper.

Stir to mix thoroughly and when cabbage is slightly wilted , add chicken stock.

Cook , stirring frequently , until simmering.

Add chopped parsley.

Crush fines herbes and stir into vegetables.

When stew is simmering gently , arrange chicken on top.

Cover and simmer very slowly until chicken .

Ingredients

stewing chicken, salt, bacon, leeks, carrot, flour, cabbage, black pepper, chicken stock, parsley, fines herbes