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Categories:
chicken onion carrots stalks celery parsley bay leaf bouquet salt white onions carrots unsalted butter flour heavy cream Short-crust pastry made egg
Viewed: 114 - Published at: 5 years agoIngredients
- 1 3- to 4-pound chicken
- 1 onion, sliced
- 2 carrots, sliced
- 2 stalks celery, sliced (with leaves)
- 4 sprigs parsley
- 1 bay leaf
- Herb bouquet
- Coarse salt and freshly ground pepper to taste
- 10 small white onions, peeled
- 1/2 pound baby carrots, trimmed and left whole
- 3 tablespoons unsalted butter
- 4 tablespoons flour
- 1/2 cup heavy cream
- 4 ounces cooked tongue, sliced in strips
- Short-crust pastry made with 6 ounces flour
- 1 egg, beaten
Method
- Put the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf and herb bouquet.
- Simmer in water to cover for 30 minutes, skimming off any foam.
- Season with salt and pepper and cook for a further 15 minutes.
- Cool and reserve the stock.
- Remove the meat from the bones.
- Meanwhile, cook the onions and carrots in water to cover until barely tender.
- Drain and set aside.
- Preheat oven to 400 degrees.
- In a small saucepan, melt the butter and add the flour.
- Cook, stirring, for two minutes without browning.
- Add two cups chicken stock and bring to boil.
- Turn down heat and simmer until thick (about 10 minutes).
- Season to taste with salt and pepper.
- Place the chicken pieces and strips of tongue in a deep pie dish.
- Halve the onions and carrots.
- Place a pie funnel in the center of the dish to prevent the pastry from sagging in the middle.
- pour in the sauce.
- Roll out the pastry and cover the pie dish.
- Seal down the edges and decorate the center with pastry leaves.
- Make a few slits in the lid with a knife so that the steam can escape while the pie cooks.
- Brush the lid with beaten egg.
- Bake for 15 minutes, then turn down heat and bake for 15 to 20 minutes at 350 degrees.
