3 lb Chicken 4 tb Butter
2 Onions, whole 1 c Cliced mushrooms
2 Onions, thickly sliced 2 tb Flour
2 Carrots 2 tb Mixed chopped parsley,
3 Stalks celery -thyme, and tarragon
3 Sprigs parsley 6 sl Ham, chopped
1 Bay leaf 1 pk Frozen puff pastry
6 Peppercorns 1 Egg, beaten
-Salt to taste
Cut meat off chicken bones in large chunks and set aside. Place
carcass and giblets in large saucepan woth wholle oniolns, carrots,
celery, herbs and peppercorns. Cover with water, bring to a boil and
simmer for 1 hour. Strain and add salt. Measure out 1 1/2 cups
strained broth and set aside. Melt 2 tablespoons butter in separate
saucepan. Add sliced olnions and saute 3-4 minutes. Add mushrooms and
saute 1 minute. Remove onions and mushrooms from pan and keep warm.
Melt 2 more tablespoons butter in same pan and brown chicken 4-5
minutes. Sprinkle in flour, then pour on reserved broth. Bring to a
boil, whisking constantly. Simmer 1 minute, then add onions and
mushrooms. Sprinkle in mixed chopped herbs. Make a layer of ham on
bottom of pie dish. Spoon in half of the chicken mixture, then
another layer of ham. Add remaining chicken and top with ham. Cool.
Preheat oven to 450.
Thaw pastry according to package directions. Roll out pastry the
shape and size of dish top, cutting a thin strip to place around
moistened edge of pie dish. Brush this strip with water, then place
large piece of pastry on top. Crimp edges together; cut off ecess
with sharp knife. Make 3 or 4 steam holles and brush pastry with
beaten egg. Bake 25 minutes to cook pastry. reduce heat to 375, cover
with damp waed paper or foil and bake 20 minutes longer. Remove from
heat and cool slightly before serving.
Creative Cooking: Poultry
Yields
4 servings