This recipe comes from our friend Bill Nolan at Nolan Hospitality.
Jake’s Country Meats Whole Chicken
2 t kosher salt, divided
Freshly ground black pepper
1/2 Cup unsalted butter
1 medium Spanish onion, chopped
2 stalks of celery (with leaves), chopped
3 medium carrots, chopped
8 oz. white or button mushrooms, sliced
1/2 Cup flour
7 Cups chicken broth, homemade or low-sodium canned
3 sprigs parsley or dash of dried parsley flakes
3 sprigs fresh thyme or dash of dried thyme
1 bay leaf
2 3/4 Cups cooked, diced or shredded chicken
1/2 Cup heavy cream (optional)
2 1/2 teaspoons dry sherry
1 teaspoon kosher salt
Freshly ground black pepper to taste
1 Cup frozen peas, thawed
2 Tablespoon chopped flat-leaf parsley, for garnish (optional)
Thaw the chicken in the refrigerator overnight or under cold running water.
Pre-heat the oven to 425 dg.
Rub the chicken with olive oil and sprinkle with kosher salt and pepper.
Place the chicken in a roasting pan, cut side down, and roast until the internal temperature is 165 dg.
Remove and let cool.
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 6 minutes.
Add mushrooms and cook another 6 minutes or so. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly.
Add parsley and thyme.
Lower the heat and simmer for 15 minutes.
Shred the chicken, discarding the skin.
Stir the shredded chicken into the soup and bring to a boil. Remove from the heat.
Whisk the heavy cream (if using), sherry, and salt into the soup and season with pepper to taste.
Add the peas and stir.
Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.