Text 24821, 120 rader
Skriven 2015-03-11 11:54:33 av Stephen Haffly (1:396/45.27)
  Kommentar till text 24724 av Ruth Haffly (1:396/45.28)
Ärende: Penzey's recipe
=======================
Hi Ruth,

Per your request, here is the recipe. I'll leave it to you to fill in
the details.

Title: Undercover Chicken
Yield: 16 servings
Cooking Time: 40 minutes
Preparation Time: 2 hours
Category: Entree
Cuisine: American
Rating: 5/5 stars
Source: Penzeys
Website: https://www.penzeys.com/shop/recipes/undercover-chicken/

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Ingredients
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Chicken:
1 whole chicken (about 4 lbs.) or your favorite parts (3-4 Cups chicken meat)
1 whole onion, peeled
1 clove garlic
1 TB. CHICKEN SOUP BASE
1 tsp. PENZEYS FRESHLY GROUND PEPPER]


Crust:
3 Cups flour
1 Cup lard, chilled (1/2 of a 1-lb. box)
1 tsp. salt
1 TB. cider or white vinegar
1/2 Cup ice water (plus 2-4 TB. more if necessary) ]


Egg wash:
1 egg mixed with
2 TB. milk (egg wash for crust top)]


Sauce:
1 Cup butter (2 sticks)
1 1/8 Cup flour
3 Cups hot chicken broth
1 Cup milk, warmed (you may need more)
1/4 tsp. GRANULATED GARLIC POWDER
1/4 tsp. POULTRY SEASONING
1 Cup (2 large) carrots, cut into coins
1 Cup frozen peas ]

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Instructions
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For the chicken: Place the chicken, onion, garlic and BAY LEAVES in a
stock pot. Add enough cold water to cover the chicken. Add the SOUP
BASE and PEPPER. Bring to a boil. Lower the heat to a simmer, cover
and cook for 1 hour until fully cooked. Remove from the heat and let
sit in the hot broth until the chicken is cool enough to handle.
Remove the chicken from the broth and remove the meat from the bones.
Discard the skin and bones. Strain the broth and keep it hot.
For the sauce: In a medium saucepan, melt the butter over medium-high
heat until foamy. Lower the heat to medium-low and add the flour, 1
heaping TB. at a time, constantly stirring with a whisk. Let it cook
for a minute and then add hot chicken broth, 1 cup at a time,
constantly whisking. Add the milk, GARLIC and POULTRY SEASONING,
constantly whisking. The thickness of the cream sauce is a personal
choice. You may add more broth or milk to thin the sauce.
For the crust: In a large bowl, using your fingers or a fork/pastry
blender, mix the flour with the lard. Add the salt, sprinkle with
vinegar and then slowly add the ice water. Mix to incorporate the
lard. If it seems too dry, add extra ice water. Separate into three
equal pieces. Roll out two of the pieces to top your pie plates and
freeze/refrigerate the other for another recipe. Jill rolls hers by
lightly flouring two pieces of parchment paper, placing a piece of
dough between the paper and rolling it out into a circle about
1/8-inch thick.
 Preheat oven to 425F. Cut/shred the chicken into bite-sized pieces
and stir into the hot cream sauce. Add the carrots and peas and stir
well. Taste and adjust seasonings. Divide the mixture between two
9-inch pie plates, reserving any extra sauce to serve on the side.
Peel a sheet of parchment paper from a crust and carefully lay it over
the pie plate. Gently remove the other piece of parchment. Roll the
edge of the crust over the lip of the pie plate and crimp around the
edges. Repeat with the second pie. Brush the top crusts with egg wash.
With a fork or sharp knife, cut steam vents in the crusts.
Bake at 425F for 35-40 minutes or to desired doneness. Remove from
the oven and let rest for 15-30 minutes before serving.


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Notes
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Jill writes, This recipe will fill two 9-inch pie plates with spare
sauce to pass.
Crust ingredients make enough for 3 pies; you'll have 1 left over
Nutritional Information
Servings 16; Serving Size 1 slice (264g); Calories 600; Calories from
fat 330; Total fat 36g; Cholesterol 150mg; Sodium 480mg; Carbohydrate
29g; Dietary Fiber 2g; Sugars 2g; Protein 37g.
Modifications:
Eliminate milk, use additional broth. This will require more flour to
thicken.
Add celery, green beans, and onion.
Use water to thin egg wash instead of milk.
Substitute non-hydrogenated shortening for the lard.
With the exception of the butter, this recipe has no added milk.
Recipe reformatted for Gourmet by Stephen


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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