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1
Place thighs in water and bring to a boil in a 6-qt heavy pot.
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2
Skim froth frequently.
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3
Add thyme, bay leaf, peppercorns and 1 teaspoon salt.
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4
Reduce heat and simmer for 10 minutes.
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5
Add carrots, parsnips, onion, celery and garlic.
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6
Simmer until carrots and parsnips are tender.
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7
Using a slotted spoon, move carrots and parsnips to a bowl.
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8
Continue to cook chicken until tender, 10-15 additional minutes.
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9
Using tongs, carefully transfer chicken to a bowl.
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10
Strain broth through a fine sieve into another large bowl.
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11
Chill the broth until the fat solidifies and rises to the top.
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12
This will take between 3 or 4 hours.
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13
Cool chicken until cool enough to handle.
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14
Remove skin, bones and other solids and as much fatty parts of chicken as you can.
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15
Chill the chicken, carrots and parsnips until fat from the broth has solidified.
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16
Reserve 1/4 cup of solidified fat from broth.
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17
Melt fat in a wide 4-quart dutch oven over low heat.
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18
Add flour and cook, whisking constantly, for 2 minutes.
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19
Make sure not to brown the roux.
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20
Whisk in the chicken broth until smooth.
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21
Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups.
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22
This should take 30 to 45 minutes or longer.
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23
Add milk and cream, simmer until reduced to about 3 1/2 cups, 10 to 15 minutes.
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24
Stir in chicken, add potatoes and parsnips.
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25
Add remaining salt (to taste), vinegar and sugar.
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26
Stir gently being careful to not break up vegetables, until heated through.
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27
Stir in the dill and serve.
