Chicken Pot Pie With Exotic Mushrooms And Tarragon

Recipe Ingredients

1		Chicken - (3 to 3 1/2 pound)
		Water to cover
2 teaspoons	10ml	Coarse salt
2		Bay leaves
1 teaspoon	5ml	Whole white peppercorns
2 teaspoons	10ml	Dry rosemary and thyme
1 teaspoon	5ml	Onion - peeled and studded (small)
		With 6 cloves
2		Carrots - peeled and diced
2		Celery - washed and diced
1		Leek - washed and diced
1		Exotic mushroom and tarragon cream - see
1		Pot pie tops - see recipe

Recipe Instructions

Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni an d onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes.

Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni.

Source:
Michael Lomonaco

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.