Wisconsin Chicken Stew

Ingredients

• 1 whole (3 lb.) frying chicken
• cold water to cover
• 2 to 3 c. mirepoix (onion, celery, carrot)
• roux
• 1/4 c. oil
• 1 c. onion, diced large
• 1 tsp. fresh, minced garlic
• 1 c. carrots, sliced
• 1/2 c. heavy cream, reduced
• 2 stalks celery, cut large on bias
• 4 small red potatoes, diced large and steamed al dente
• 1 c. rutabaga, diced large and steamed al dente
• 1 bay leaf
• salt to taste
• coarse grind black pepper to taste