Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 - to 5-lbs. roasting
Chicken
1 lg Onion, peeled and quartered
1 lg Celery stalk, including
Leaves
Boquet: 8 parsley sprigs and
1 Bay leaf
1/4 ts Dried thyme
2 ts Salt
Water or fat-free chicken
Stock
12 md Leeks, split, cleaned and
Cut in 1-inch slices
4 oz Thinly sliced lean ham or
Smoked beef tongue
1 tb Minced parsley
Puff pastry
Egg wash
1/4 c Heavy cream or evaporated
Skim milk

Method: Partially cover and simmer chicken, onion, celery, boquet,
thyme, salt and water to cover for 1 hour or till tender but not
falling apart. Remove chicken from stock. Strain stock, pressing down
on vegetables; discard solids.

Pour 1 pt. stock into saucepan; skim off and discard surface fat. Add
leeks; simmer partially covered 15 minutes or till leeks are tender.

Remove and discard skin and bones from chicken Cut meat into 1-inch
pieces; arrange in 1 1/2 to 2-quart casserole. Pour leeks and their
stock over chicken. Season with salt. Spread ham or tongue on leeks,
leaving 1-inch square in center uncovered. Sprinkle with minced
parsley.

Roll out pastry to about 1/4-inch thick. Cut 2 strips, each 1/2-inch
wide and long enough to encircle halfway the rim of the casserole;
press in place and brush lightly with cold water.

Cover casserole with remaining pastry, trimming and crimping to
secure at edges. Brush pastry with egg wash, cut 1-inch hole in
center. Bake at 400øF for 1 hour, till crust is golden brown.
Immediately before serving, heat cream to lukewarm and pour through
hole in crust. From: Sherree Johansson Date: 05-25-95
(159) Fido: Cooking

Browse by categories