Welsh Whole Chicken Stew Ffowlin Cymreig Recipes

WELSH WHOLE CHICKEN STEW (FFOWLIN CYMREIG)

Welsh Whole Chicken Stew (Ffowlin Cymreig) image

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.

Provided by Olha7397

Categories Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs whole stewing chicken or 5 lbs roasting chickens
1 1/2 teaspoons salt
1/2 lb piece bacon
2 leeks
1 cup diced carrot
2 tablespoons flour
3 cups coarsely shredded cabbage
1/8 teaspoon black pepper
2 cups chicken stock
1 tablespoon chopped parsley
1/4 teaspoon fines herbes

Steps:

Wash a 4 to 5 pound chicken; twist wing tips and fasten so wings are akimbo and flat against back of chicken. Or if wings tips are cut off, skewer or tie chicken. 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. (Amount of salt will depend on saltiness of stock.) 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 is tender, 1 to 2 hours depending on its tenderness. (A very old stewing chicken may take even longer.) Turn chicken several times and spoon sauce over it occasionally.
To serve, cut slices from breast and cut legs, thighs, and wings into pieces. Arrange chicken pieces on beds of vegetables. Serve with potato cakes and spoon the broth over vegetables, chicken, and potato cakes. Makes 4 servings, perhaps with some leftovers.
Soups and Stews The World Over.

Nutrition Facts : Calories 1245, Fat 96.2, SaturatedFat 28.3, Cholesterol 282.7, Sodium 1797.5, Carbohydrate 20.1, Fiber 3.2, Sugar 6.8, Protein 71.1

MASHED POTATOES

Mashed Potatoes image

Made for Thanksgiving 2010 and received great praise from the family. They made great fried potato cakes the next day!

Provided by BlueDoxie

Categories Mashed Potatoes

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 4

Ingredients

5 lbs yukon gold potatoes, peeled and quartered
1 cup unsalted butter, melted
1 1/3 cups whole milk, warm
salt and pepper

Steps:

Wash, peel and quarter the potatoes, trying to keep the potato pieces roughly the same size if possible.
Rinse peeled potato quarters in cold water to remove excess starch. If you need to go work on another part of your meal, you can leave your potato quarters covered in cold water in a pot for a number of hours, just drain and re-fill with cold water when the water warms as needed.
When ready to prepare, drain and fill pot once more with cold water (until potato quarters are just covered). Turn your burner on high and when water starts to boil, back the heat down until the water is rapidly simmering. Simmer for 15-20 minutes or until a fork easily spears through your potatoes.
Drain potatoes in a strainer and return to pot. Take off the burner and mash with a potato masher. When mostly mashed, pour in the melted butter and mix with an electric mixer. Gradually mix in the warmed milk until you reach your desired consistency. Salt and pepper to taste.

Nutrition Facts : Calories 237.6, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.5, Sodium 16, Carbohydrate 29.5, Fiber 2.5, Sugar 2.3, Protein 3.4

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