Welsh Whole Chicken Stew Ffowlin Cymreig
Warm, hearty, and steeped in tradition, Welsh Whole Chicken Stew (Ffowlin Cymreig) is the ultimate comfort food that brings a taste of Wales to your table. This one-pot delight features a tender whole chicken simmered to perfection alongside earthy leeks, sweet carrots, creamy potatoes, and nutty parsnips, all infused with the aromatic goodness of fresh thyme, parsley, and a single fragrant bay leaf. A light roux helps thicken the broth, creating a rich, velvety base that accentuates the wholesome flavors of the ingredients. Perfect for a cozy family dinner, this nourishing stew is best served hot with crusty bread or traditional Welsh barley bread for a rustic and satisfying meal. With easy preparation and a simmering time that lets you relax while your kitchen fills with a comforting aroma, Ffowlin Cymreig is sure to become a treasured recipe in your repertoire.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 medium-sized leeks
- 3 medium-sized carrots
- 2 medium-sized parsnips
- 4 medium-sized potatoes
- 2 celery stalks
- 4 sprigs fresh thyme
- 2 tablespoons, chopped fresh parsley
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon, freshly ground black pepper
- 8 cups chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon plain flour
Instructions
Begin by preparing the vegetables: wash and slice the leeks into thin rounds, peel and chop the carrots, parsnips, and potatoes into bite-sized chunks, and slice the celery into small pieces.
Set a large stockpot or Dutch oven over medium heat. Add the butter and let it melt. Once melted, stir in the flour to create a light roux. Cook for 2 minutes, stirring constantly, until the roux turns golden.
Place the whole chicken into the pot, breast side up. Add the chopped vegetables (leeks, carrots, parsnips, potatoes, and celery) around the chicken.
Pour in the chicken stock until it completely covers the chicken and vegetables. If 8 cups isn't enough, top up with water.
Add the thyme, parsley, bay leaf, sea salt, and black pepper to the pot. Stir gently to combine the seasonings and herbs with the liquid.
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and let it simmer for 75-90 minutes. Skim off any foam or impurities from the surface as it cooks.
After simmering, carefully remove the whole chicken and transfer it to a cutting board. Let it rest for 10 minutes, then carve into pieces (remove skin and bones if desired).
Return the carved chicken meat to the pot and stir to combine. Taste the stew and adjust seasoning with additional salt or pepper, if needed.
Ladle the stew into bowls, ensuring each serving has chicken, vegetables, and broth. Garnish with additional chopped parsley if desired.
Serve hot with crusty bread or traditional Welsh barley bread on the side for a complete and satisfying meal.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4049 mg | 176% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 46.5 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6710 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
