Chick-a-leekie
Aug. 12th, 2013 11:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Welsh Chicken and Leek Pie.
1 chicken
1/4 cup ham (I used bacon)
1 onion
2 Tbsp celery
bouquet garni (parsley, thyme, bay, rosemary)
whites of 6 leeks, well cleaned (I used the tops in the stock)
2 Tbsp parsley
salt and pepper
pie crust: 1 1/2 cups flour, 3 Tbsp butter, 3 Tbsp lard
Put the whole chicken, breast down, into a large pot with the onion, celery, herbs, and seasoning. Add just enough water to cover and simmer on the top of the stove until the chicken is cooked. (60 to 90 minutes after bringing to a simmer.) Let everything cool. Take the chicken out and skin it, removing the legs, breasts, and thighs. Pull the flesh into pieces along the grain of the meat. Skim the fat from the stock and cut the ham into pieces.
Heat the oven to 425. Cut the leeks into short lengths and steam until tender. (I sauteed the leeks with the bacon over low heat instead, stopping well before the bacon was crispy.) Add them, with the ham, to the chicken in the pie dish and scatter over the parsley. Season and pour over some stock just to reach the top of the filling.
Roll out the dough, then cut a strip and place it around the rim of the pie dish. Brush it with beaten egg and lay the pie crust over it, trimming the excess and pressing down the edges. Cut a central cross through which steam can escape, and brush with beaten egg. Bake for 20-25 minutes on a tray to catch drips, then lower the oven to 350 and cook for another 20 minutes or so.
What worked: Tasty British stodge. Much improved with some Dijon mustard and a side salad. Quite hearty - we still have half a pie left after several days. We needed to make stock anyway so this was a good excuse (I kept simmering the stock all day after removing the chicken, but adding back the bones and skin).
What didn't: This recipe book is not written that well (no mention of the egg in the ingredients, for example). Also, it needs a tray to catch bubbling stock and juices that will burn on the bottom of your oven. Not that I'm speaking from experience.
The lid to the pepper container fell off as I was shaking a bit in, so this was a trifle over-peppery. Yeah. A trifle.
Will I make it again? Sure, but not any time soon.
1 chicken
1/4 cup ham (I used bacon)
1 onion
2 Tbsp celery
bouquet garni (parsley, thyme, bay, rosemary)
whites of 6 leeks, well cleaned (I used the tops in the stock)
2 Tbsp parsley
salt and pepper
pie crust: 1 1/2 cups flour, 3 Tbsp butter, 3 Tbsp lard
Put the whole chicken, breast down, into a large pot with the onion, celery, herbs, and seasoning. Add just enough water to cover and simmer on the top of the stove until the chicken is cooked. (60 to 90 minutes after bringing to a simmer.) Let everything cool. Take the chicken out and skin it, removing the legs, breasts, and thighs. Pull the flesh into pieces along the grain of the meat. Skim the fat from the stock and cut the ham into pieces.
Heat the oven to 425. Cut the leeks into short lengths and steam until tender. (I sauteed the leeks with the bacon over low heat instead, stopping well before the bacon was crispy.) Add them, with the ham, to the chicken in the pie dish and scatter over the parsley. Season and pour over some stock just to reach the top of the filling.
Roll out the dough, then cut a strip and place it around the rim of the pie dish. Brush it with beaten egg and lay the pie crust over it, trimming the excess and pressing down the edges. Cut a central cross through which steam can escape, and brush with beaten egg. Bake for 20-25 minutes on a tray to catch drips, then lower the oven to 350 and cook for another 20 minutes or so.
What worked: Tasty British stodge. Much improved with some Dijon mustard and a side salad. Quite hearty - we still have half a pie left after several days. We needed to make stock anyway so this was a good excuse (I kept simmering the stock all day after removing the chicken, but adding back the bones and skin).
What didn't: This recipe book is not written that well (no mention of the egg in the ingredients, for example). Also, it needs a tray to catch bubbling stock and juices that will burn on the bottom of your oven. Not that I'm speaking from experience.
The lid to the pepper container fell off as I was shaking a bit in, so this was a trifle over-peppery. Yeah. A trifle.
Will I make it again? Sure, but not any time soon.
