February 9, 2023

Paris Crepe 80903

Do It With Food

A Chicken Pie Recipe With That Grasp Chef Touch

No a single can resist a tasty pie. When apple pie commonly ranks as the top favourite, chicken pie will come at a really near 2nd.

Why is a rooster pie recipe such a well-known dish for homemaker and their families? For a single, rooster pie can by now be regarded as a complete food due to the fact of the proteins and carbs that you can derive from the rooster meat and crust, respectively, and the vital fiber from legumes and vegetables that you incorporate to the filling.

Nonetheless, mainly because you can locate rooster pies almost everywhere, they have turn into unfairly labeled as “standard” fare. Some not-so-discriminate individuals have even come to claim that all hen pies taste the exact same, regardless of the point that there are 1000’s of types of hen pie recipes that you can discover on the Online.

This comment cannot be said of rooster pies built by culinary experts from the main 5-star dining places in the planet right now. Just test out the truth cooking reveals on Television and you will see Master Chefs renovate the humble hen pie into a connoisseur delight.

A person great illustration of a gourmet rooster pie recipe is the Hen and Mushroom Pie creation of Chef David Coulson in the popular BBC cooking level of competition show “MasterChef” The Professionals”. Give this recipe a try in your personal kitchen and discover the culinary magic that a Master Chef can weave upon a humble rooster pie recipe…

MasterChef David Coulson’s Rooster and Mushroom Pie

Substances for the Chicken:

1 huge whole chicken
olive oil, for drizzling
freshly floor black pepper
100ml/3½fl oz chicken stock
100ml/3½fl oz Madeira

Ingredients for the Sauce:

25g/1oz butter
2 tbsps vegetable oil
2 compact carrots }
1 celery stick } Make positive that these 4 ingredients are finely chopped
1 shallot }
1 clove garlic }
1 leek, cleaned and sliced
100g/3½oz combined mushrooms (preferably morels and girolles), cleaned and chopped
150ml/5fl oz dry white wine
100ml/3½fl oz double product
4 substantial flat mushrooms (remove the stalks)

Ingredients for the Pastry:

225g/8oz ready-manufactured puff pastry
flour, for dusting
1 free-variety egg, beaten


1) Preheat your oven to 200C or 400F or Gasoline 6.

2) With the use of a boning knife, slice off the legs and wings from the hen and set apart. Thoroughly carve off the breasts. Drizzle the breasts with a little olive oil and time with salt and pepper. Tightly wrap the rooster breasts in plastic cling wrap and set apart.

3) Prepare your chicken legs on a roasting tin and drizzle with olive oil and season with salt and pepper. Roast the legs for 30 minutes, or until they are golden brown and cooked by way of (poke the thickest element of the leg with a fork or skewer to see if the juices operate clear). Baste the hen as generally as vital while cooking.

3) Unwrap the rooster breasts from plastic cling film. Poach the breasts for 20 minutes (or right up until cooked by) in a pan of simmering drinking water. Very carefully shred the meat inside a bowl and set it aside.

4) Allow your Madeira and chicken inventory in your little pan simmer for a several minutes in advance of adding the rooster wings. Cook dinner the wings for 20 minutes, or right up until it is cooked by means of. Set the wings aside, but retain your cooking stock on reserve.

5) Prepare dinner the sauce by heating butter and 1 tbsp of vegetable oil in a pan. Carefully fry the carrots, celery, leek and shallot for 4-5 minutes, or until eventually the veggies commence to soften. Incorporate the garlic and mushrooms jointly with your remaining oil and gently fry for a further 4 to 5 minutes. Pour in the wine and simmer right until most of the liquid has evaporated. Stir in cream. Place in your shredded rooster leg meat.

6) Organize your flat mushrooms about a baking sheet and spoon the mushroom sauce on top.

7) For the pastry, start off by rolling out with a rolling pin the puff pastry on a floured floor. With the use of a pastry cutter, stamp out circles in the identical dimensions as the flat mushrooms that you have organized on your baking sheet. Put the pastry on a individual baking sheet. Prick the surface with a fork or skewer. Brush the pastry with the crushed egg. Bake this jointly with the loaded mushrooms for 8 to 10 minutes, or right up until it has risen nicely and turned golden brown.

8) To provide, reduce the hen breast into thick slices with a knife. Clear away all the bones from the rooster wings. Sit the mushrooms on a serving plate. Organize a pastry circle on prime and at an angle. Lay the hen breast and wing meats alongside. Reheat the reserve rooster inventory and Madeira sauce and drizzle more than the plate. Garnish the pie with refreshing thyme. Serve with creamed potatoes.