Much Delayed
Nov. 29th, 2011 10:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I made early last week but hadn't gotten around to posting until today: Kurnik Chicken Pie.
Pastry:
2 3/4 cups white flour
1/4 tsp baking powder
1 Tbsp caster sugar
1 tsp salt
5 1/2 oz butter, melted and cooled slightly
4 1/2 oz creme fraiche
1 egg
To make the pastry, sift the dry ingredients into a bowl. Combine the butter and creme fraiche and pour into a well in the center. Mix until the mixture comes together in clumps, then turn out on a slightly floured surface and knead lightly for a few minutes until smooth. Roll into a ball, flatten slightly into a disc, then cover in plastic wrap and refrigerate for an hour. Remove from fridge 10 minutes before rolling.
Filling:
4 lb whole chicken
3 whole cloves
1 tsp black peppercorns
2 celery stalks, finely chopped
2 bay leaves
3 1/2 oz butter
10 1/2 oz fresh mushrooms, sliced
3 large onions, sliced
3/4 tsp nutmeg
3 garlic cloves, chopped (I used... more)
2/3 cup white rice
1 tsp lemon juice
2 1/2 Tbsp flour
13 oz creme fraiche (I used less)
5 3 hard boiled eggses, chopped
2 large handfuls dill, chopped
1 large handful parsley, chopped
1 handful chives, snipped (I used scallions)
Place the chicken in a stock pot and cover with 12 cups cold water. Add the cloves, peppercorns, celery, and bay. Bring to a boil over high heat, then simmer for 1 hour to cook the chicken through. Remove the chicken from the pan and set aside. Leave the pan on the heat and bring the stock back to boil. Cook for 30-35 minutes, until reduced by half. Strain and reserve. When the chicken is cool enough to handle, remove and discard the skin and bones. Cut the meat into bite-sized pieces and refrigerate until use.
Put 1/4 of the butter in a pan over medium-high heat and add the mushrooms. Saute for 5 minutes until softened, and set aside. Add 1/2 the remaining butter and the onion to the pan and cook for 15 minutes until golden. Add the nutmeg and garlic and stir for 30 seconds, then return the mushrooms to the pan. Season with salt and white pepper and combine well.
Bring the strained stock to boil and add the rice. Cook for 10 minutes, until tender but not mushy. Strain again, reserving the stock. Mix the rice into the mushroom mixture with the lemon juice.
Melt the remaining (Xeno's Paradox) butter over medium high heat and add the flour. Stir for 1 minute, then gradually whisk in 2 cups of the reserved stock. Slowly bring to boil and cook for 3-5 minutes, stirring regularly. Whisk a little into the creme fraiche to thin, then tip this back into the pan with the eggses, herbs, and reserved chicken. Combine well and season if needed.
Heat the oven to 375. Grease a 9x13 baking dish. Spread half the rice mixture, then half the chicken, then rice, then chicken. Smooth over the top. Roll out the pastry on a lightly floured parchment paper and invert over the dish. Trim the edges and decorate with the remainder as desired. (I did not so desire.) Combine the egg with the extra creme fraiche and whisk to combine. Brush over the pastry and bake for 45 minutes, until the top is golden and the filling is heated through. Serve with vegetables or salad.
What worked: This was a really, really tasty chicken pot pie. We enjoyed the leftovers for days (it reheated well too).
What didn't: It's a holiday pie, and the amount of work needed is probably why. Also, the sauce bubbled up and over the sides - it needs a drip pan underneath. And it's not exactly low-fat...
Will I make it again? Not anytime soon, but I might. In that case I'd strip the chicken and put the skin and bones into the stock to add even more flavor.
What I'm reading: NK Jemisin, Kingdom of Gods
Pastry:
2 3/4 cups white flour
1/4 tsp baking powder
1 Tbsp caster sugar
1 tsp salt
5 1/2 oz butter, melted and cooled slightly
4 1/2 oz creme fraiche
1 egg
To make the pastry, sift the dry ingredients into a bowl. Combine the butter and creme fraiche and pour into a well in the center. Mix until the mixture comes together in clumps, then turn out on a slightly floured surface and knead lightly for a few minutes until smooth. Roll into a ball, flatten slightly into a disc, then cover in plastic wrap and refrigerate for an hour. Remove from fridge 10 minutes before rolling.
Filling:
4 lb whole chicken
3 whole cloves
1 tsp black peppercorns
2 celery stalks, finely chopped
2 bay leaves
3 1/2 oz butter
10 1/2 oz fresh mushrooms, sliced
3 large onions, sliced
3/4 tsp nutmeg
3 garlic cloves, chopped (I used... more)
2/3 cup white rice
1 tsp lemon juice
2 1/2 Tbsp flour
13 oz creme fraiche (I used less)
2 large handfuls dill, chopped
1 large handful parsley, chopped
1 handful chives, snipped (I used scallions)
Place the chicken in a stock pot and cover with 12 cups cold water. Add the cloves, peppercorns, celery, and bay. Bring to a boil over high heat, then simmer for 1 hour to cook the chicken through. Remove the chicken from the pan and set aside. Leave the pan on the heat and bring the stock back to boil. Cook for 30-35 minutes, until reduced by half. Strain and reserve. When the chicken is cool enough to handle, remove and discard the skin and bones. Cut the meat into bite-sized pieces and refrigerate until use.
Put 1/4 of the butter in a pan over medium-high heat and add the mushrooms. Saute for 5 minutes until softened, and set aside. Add 1/2 the remaining butter and the onion to the pan and cook for 15 minutes until golden. Add the nutmeg and garlic and stir for 30 seconds, then return the mushrooms to the pan. Season with salt and white pepper and combine well.
Bring the strained stock to boil and add the rice. Cook for 10 minutes, until tender but not mushy. Strain again, reserving the stock. Mix the rice into the mushroom mixture with the lemon juice.
Melt the remaining (Xeno's Paradox) butter over medium high heat and add the flour. Stir for 1 minute, then gradually whisk in 2 cups of the reserved stock. Slowly bring to boil and cook for 3-5 minutes, stirring regularly. Whisk a little into the creme fraiche to thin, then tip this back into the pan with the eggses, herbs, and reserved chicken. Combine well and season if needed.
Heat the oven to 375. Grease a 9x13 baking dish. Spread half the rice mixture, then half the chicken, then rice, then chicken. Smooth over the top. Roll out the pastry on a lightly floured parchment paper and invert over the dish. Trim the edges and decorate with the remainder as desired. (I did not so desire.) Combine the egg with the extra creme fraiche and whisk to combine. Brush over the pastry and bake for 45 minutes, until the top is golden and the filling is heated through. Serve with vegetables or salad.
What worked: This was a really, really tasty chicken pot pie. We enjoyed the leftovers for days (it reheated well too).
What didn't: It's a holiday pie, and the amount of work needed is probably why. Also, the sauce bubbled up and over the sides - it needs a drip pan underneath. And it's not exactly low-fat...
Will I make it again? Not anytime soon, but I might. In that case I'd strip the chicken and put the skin and bones into the stock to add even more flavor.
What I'm reading: NK Jemisin, Kingdom of Gods
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
just checking to be certain I understand
Date: 2011-11-30 07:07 am (UTC)Re: just checking to be certain I understand
Date: 2011-11-30 03:45 pm (UTC)no subject
Date: 2011-11-30 09:43 pm (UTC)Hmmm again.
Might need to try this. We still have several of our homegrown cornish cross chickens in the freezer.