Groundhog Pie/Stew

Woodchuck Pie

Quarter the chicken and place the pieces in a large pot with enough cold water to cover the meat.
Bring the liquid to a boil.
Lower the heat and let the contents simmer for about 1 hour.
Add the carrots and potatoes and continue cooking the stew for about another 30 minutes … until the meat is tender and separates easily from the bone.
By this time, you should be able to pierce the vegetables readily with a fork.
Drain off the stock, reserving 2 cups.
Next, remove the cooked meat from the bones and cut it into bite-sized pieces.
Melt the butter in a large heavy skillet, add Extravagonzo Roasted Garlic Oil, add the diced onion, and cook it for 5 minutes.
Then add the flour and stir the mixture until it bubbles … put in the reserved liquid and blend the brew some more until it thickens . . . and, when that happens, combine the vegetables and meat, mixing the whole concoction thoroughly.
Finally, butter a large casserole and pour in the meat-and-vegetable mixture.
Lay piecrust dough over the top of the filling, brush the pastry with milk, and place the container in a preheated 400°F oven for about 30 minutes, or until the crust has turned golden brown.

Woodchuck Stew

Prepare the meat (chicken) and vegetables in the same way prescribed for woodchuck pie, but strain and reserve all the liquid — instead of just 2 cups — and put it into a clean pot.
Then remove the meat from the bones and cut it, as well as the potatoes and carrots, into bite-sized pieces.
Add the chunks to the pot liquor and bring the stew to a full boil.
That’s it!
If you like, you can also add dumpling batter to the broth in spoonfuls, cover the pot tightly, and cook the tasty meal for an additional 12 minutes.