Rustic French Canadian Chicken Stew
This delightful Rustic French Canadian Chicken Stew, known affectionately as 'Bouilli', is a cherished family recipe passed down through generations. Combining tender roasted chicken with an array of fresh, seasonal vegetables, this dish embodies the heartwarming comfort of home-cooked meals. Its rich flavors, combined with the wholesome goodness of seasonal produce, make it a must-try for any comfort food lover. Whether enjoyed on a chilly evening or shared with loved ones, this stew promises to nourish both the body and soul. Perfectly adaptable for slow cooking or traditional stovetop preparation, it allows the flavors to meld beautifully, creating a satisfying meal for the whole family.
N/A
Servings
600
Calories
15
Ingredients
Ingredients
Water
3 quarts (none)
Instant chicken bouillon granules
2 teaspoons (none)
Roasting chicken
1 (3 lb) (whole)
Celery
5 ribs (coarsely chopped (2 ribs for broth, 3 ribs cut in 2-inch pieces))
Large onion
1 (coarsely chopped)
Medium carrot
1 (coarsely chopped)
Whole black peppercorns
5 (none)
Chopped thyme
1/4 teaspoon (none)
Chopped parsley
to taste (none)
Salt
1/2 teaspoon (to taste)
Medium onions
2 (coarsely chopped)
Carrots
6 (cut in half)
Turnip
1/2 lb (peeled and cut in 3-inch pieces)
Yellow beans
4 cups (left whole)
Potatoes
6 (cut in half)
Instructions
1
In a large pot, combine the water, bouillon granules, roasting chicken, celery, onion, chopped carrot, whole black peppercorns, parsley, and thyme.
2
Bring the mixture to a simmer over moderately high heat. Once simmering, reduce the heat to low and cover. Cook for approximately 1.5 hours, turning the chicken halfway through to ensure even cooking.
3
Remove the chicken once cooked through and let it cool before shredding the meat into large pieces. Refrigerate the shredded chicken until you’re ready to add it back to the dish.
4
Strain the broth you just made to remove all solids and return the clear broth to the pot.
5
Add the remaining chopped onions, carrot sections, turnip pieces, whole potatoes, yellow beans, and season with salt and freshly ground black pepper to taste.
6
Cover the pot and simmer gently for about 3 hours, allowing the vegetables to become tender and the flavors to develop.
7
In the last 30 minutes of cooking, add the boned, shredded chicken back into the pot to heat through.
8
Serve hot with crusty bread on the side to soak up the delectable broth. Enjoy this meal as your family gathers around the table!
Nutrition Information
20g
Fat
60g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic French Canadian Chicken Stew?
Rustic French Canadian Chicken Stew, also known as 'Bouilli', is a traditional family recipe featuring tender chicken and seasonal vegetables.
What is the local name for this stew?
This dish is affectionately known as 'Bouilli' in French Canadian culture.
What type of chicken should I use?
A 3 lb roasting chicken is recommended for this recipe.
How many calories are in a serving of this stew?
Each serving contains approximately 600 calories.
What are the primary vegetables in this recipe?
The stew includes celery, onions, carrots, turnips, yellow beans, and potatoes.
How long does the chicken cook initially?
The chicken is simmered for approximately 1.5 hours in the broth base.
Can I make this stew in a slow cooker?
Yes, this recipe is perfectly adaptable for slow cooking or traditional stovetop preparation.
How much protein does this meal provide?
This stew contains 40g of protein per serving.
What is the fat content of the Rustic French Canadian Chicken Stew?
The dish contains 20g of fat per serving.
How many carbohydrates are in a serving?
There are 60g of carbohydrates per serving.
How much water is needed for the broth?
The recipe requires 3 quarts of water.
When do I add the yellow beans?
The yellow beans are added during the second simmering phase which lasts about 3 hours.
What should I serve with this stew?
It is best served hot with crusty bread on the side to soak up the broth.
How are the potatoes prepared for this dish?
Six medium potatoes should be cut in half before being added to the pot.
What spices are used to season the broth?
The broth is seasoned with whole black peppercorns, thyme, parsley, and chicken bouillon granules.
Do I need to strain the broth?
Yes, after the chicken is cooked, the broth should be strained to remove all solids before adding the vegetables.
How is the chicken prepared after cooking?
The chicken is removed from the pot, cooled, and shredded into large pieces.
When do I add the shredded chicken back into the stew?
Add the boned, shredded chicken back into the pot during the last 30 minutes of cooking to heat through.
How many carrots are used in total?
One carrot is used for the initial broth, and six additional carrots are cut in half for the stew itself.
How many onions are used?
One large onion is used for the broth, and two medium onions are added to the stew later.
What type of bouillon is used?
The recipe calls for 2 teaspoons of instant chicken bouillon granules.
How much turnip is required?
You will need 1/2 lb of turnip, peeled and cut into 3-inch pieces.
How many celery ribs are included?
A total of 5 ribs are used: 2 for the broth and 3 cut into 2-inch pieces for the stew.
Are the yellow beans chopped?
No, the 4 cups of yellow beans are left whole.
How long is the total cooking time for the vegetables?
The vegetables simmer gently for about 3 hours.
How many whole black peppercorns are used?
The recipe uses 5 whole black peppercorns.
Is this recipe considered a one-dish meal?
Yes, it is tagged as a one-dish meal because it combines protein and multiple vegetables in one pot.
Is this a family recipe?
Yes, it is described as a cherished family recipe passed down through generations.
What is the preparation for the turnip?
The turnip should be peeled and cut into 3-inch pieces.
Does the chicken cook whole or in pieces?
The chicken is initially cooked whole as a roasting chicken before being shredded.