Ingredients
1 chicken, cut up
3 Tbsp. butter
4 carrots
3 small leeks
1 lb. small white onions
2 medium turnips
2 large potatoes
4 sprigs parsley, chopped
1 tsp. dried marjoram
1 bay leaf
1 tsp. salt
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Melt butter in a heavy skillet. Add chicken and cook until brown on both sides. Transfer the chicken to a heavy pot. Wash the vegetables. Peel the carrots and slice into 2-inch pieces. Peel the onions. Peel and quarter the turnips and potatoes. Put all the vegetables on top of the chicken. Add parsley, marjoram, bay leaf, salt and pepper. Add enough cold water to cover all this up. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Some liquid will boil away, but serve a piece of chicken and some vegetables in soup bowl with remaining broth.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SCA-certified drip coffee — optimal brew temperature, Dutch-made
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Record your recipes and experiments — organized cooking journal
Pod-style herb keeper — extends fresh herb life 3x in fridge