Chicken pot pie is an excellent pot pie dish which comprises of chicken meat, chicken veloute,chicken dumplings,vegetables and peas.
Chicken Pot Pie
Recipe
Yield : 50 Portions EACH PORTION : 3 oz ,cooked meat ,5 oz ,sauce and 1 dumpling
Step One To PrepareChicken Pot pie
Ingredients
INGREDIENTS
QUANTITY
chicken meat cooked boned skinned
10 lb
Method
1. Cut each chicken leg in 4 pieces and each single breast in 4 pieces.
Step Two To PrepareChicken Pot pie
INGREDIENTS
QUANTITY
Potatoes, parisienne, pieces
Carrots parisienne pieces
Pearl onions medium
Frozen peas, cooked
200
200
50
2 ½ lb
Method
2. Cook each vegetable separately in boiling , salted water ;drain.
Step Three To PrepareChicken Pot pie
INGREDIENTS
QUANTITY
Chicken veloute (recipe given below)
Dumpling (recipe given below)
8 qt
50
Method
3. Reheat chicken meat in chicken stock or vegetable liquor.Drain chicken meat and combine with vegetables and veloute , stirring gently to prevent breaking of chicken in small pieces
4. Serve uniform portions in casseroles and top with dumpling.
(5) Melt butter in saucepan ,stir in flour to make a smooth roux.Cook roux slowly for 5 to 6 minutes.;do not brown.
6. Slowly whip in stock until thickened and smooth.Check seasoning.Continue to cook sauce for 30 minutes.
7. Strain and reserve for intended usage.
VARIATIONS: With the addition of cream, the above sauce becomes a supreme sauce.With the addition of egg yolks and lemon juice it becomes sauce Allemande.
Note: veloute may also be prepared with fish stock or veal stock but then would be specifically be identified as fish veloute
Dumplings
Recipe
Step One To Prepare Dumplings
Ingredients
Yield: about 30 dumplings Each portion: 1 oz dumpling
Cake flour 1 lb
(2) Baking powder 4 tsp
(3) Salt 1 tsp
Method
(1) Combine and sift flour, baking powder and salt
Step Two To PrepareDumplings
Ingredients
Milk about 1 pt
(2) Parsley ,chopped (optional) about 2 tbsp
Method
(2) Add about 1 pt milk and mix lightly.Do not over mix.Consistency should be slightly softer than biscuit dough.
(3) Drop 1 oz portions from spoon NO 40 scoop about 1 in apart in hot thickened sauce.Cover and cook for 20 to 25 minutes.Toggle panel: Configure Rich Snippet
Almond Chicken is an American Chinese cuisine dish which was basically made by the Chinese immigrants who migrated from China to different parts of United States Of America.These Chinese immigrants were expert at making almond chicken.
When the population of Chinese immigrants started to grow at a reasonable rate in the US the Government of the US put laws in place so that these Chinese immigrants cannot purchase and own land in the US.These Chinese immigrants started to live together as ghettos which is also called China town which is situated in the city in the US named as San Francisco and it was at that time when these Chinese immigrants started their own small business in the form of small hotels and restaurants and they are owned by these Chinese immigrants.In these restaurants different foods were introduced to appeal the taste buds of the American people.In order to win the hearts of the American peoples these Chinese immigrants added some American touch in their Chinese food and that was the time when the American Chinese cuisine were introduced by these restaurants in China town and almond chicken was part of that American Chinese cuisine.
These restaurants initially served foods like pork chops dishes,apple dishes bean and egg dishes and changes were made in the food to suit more American palate.These Chinese immigrants first gave their catering services to miners and railroad workers and they introduced their Chinese food by adapting local ingredients to the peoples who are unfamiliar to these kind of foods.
American Chinese food is basically the style of food prepared in Guangdong province of China from where the majority of Chinese people came from china to the US before the closure of the immigration from US in 1924.
The most influential cuisine which has influence on the Chinese American cuisine is the Cantonese cuisine which is the cuisine of Toisan District of Guangdong province from which the most of the Chinese immigrants came to the US from china.
Ingredients
Almond Chicken
Cooking time: 2 ¼ hours Serves 6
This combination of almond and lemon flavor is perfect with chicken .Nuts and almonds in particular, have been used with chicken for many centuries.
(1) For the stuffing Of Almond Chicken
Soft breadcrumbs 100 g/4 oz or 2 cups in American
(2) Almonds blanched and flaked 100 g/4 oz or 1 cup in American
(3) Grated lemon rind 1 teaspoon or 1 teaspoon in American
(4) Lemon juice 2 tbsp or 3 tbsp in American
(5) Chopped parsley 2 tbsp or 3 tbsp in American
(6) Chopped lemon thyme 1 teaspoon or 1 teaspoon in American
(7) Butter or margarine melted 50 g/2 oz or 1/4 cup in American
(8) Salt and pepper to taste or to taste in American
(9) Egg 1 or 1 in American
(10) Chicken with giblets except livers 1.8 kg/4 lb or 4 lb in American
(11) Medium onions sliced 1 or 1 in American
(12) Water 600 ml/1 pint or 2½ cups in American
(13) Parsley sprig or sprig in American
(14) Lemon thyme sprig or sprig in American
(15) For the sauce:
Butter or margarine 25 g/1 oz or 2 tbsp in American
(16) Flour 25 g/1 oz or 2 tbsp in American
(17) chicken stock (recipe given below) 600 ml/1 pint or 2½ cups in American
(18) Ground almonds 50 g/2 oz or 1/2 cup in American
(19) Lemon juice 1 tbsp or 1 tbsp in American
(20) Egg yolks 2 or 2 in American
(21) Almonds blanched and flaked 25 g/1 oz or 1/4 cup in American
Method
Mix together all the ingredients for the stuffing .Put into the neck end of the chicken and sew or skewer the skin over the stuffing to enclose it completely.
Put the chicken giblets except the liver which tends to give too strong a flavor to the stock into a very deep casserole. Cover with a very well fitting lid.
Cook in the center of a very moderate oven,160°C/325°F Gas mark 3,for 2 hours.Lift the chicken on to a heated dish and keep hot.
Heat the butter or a margarine in a saucepan, stir in the flour and cook for 2 to 3 minutes.Strain the stock from the casserole into the pan (it should still be about 600 ml/1 pint (2 ½ cups).If some of the stock has evaporated,add a little water to give the right amount.Whisk or stir as the sauce comes to the boil and thickens very slightly.Whisk in the ground almonds .Blend the lemon juice and egg yolks in a bowl.Whisk on a little of the hot sauce, then add to the pan and simmer gently for 10 minutes; do not allow to boil.Season to taste.
To serve this dish first spoon the stuffing on to a dish.Carve the chicken and place over the stuffing.Coat with about the quarter of the sauce and the almonds.Serve the rest of the sauce separately.
Serve with cooked rice and broccoli or another green vegetable.
Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.
Pot Roast Of Chicken
Pot Roast of Chicken
Recipe Of Pot Roast Of Chicken
Ingredients
Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.
If cooking Chicken in sauce pan :
calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.
If cooking Chicken in the casserole in the oven:
Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.
1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then drain it.
Step Two To PrepareBasic Bread Stuffing
INGREDIENTS
QUANTITY
Celery chopped
Onions chopped
Butter Or salad oil or Bacon fat
1 lb
3 lb
12 oz
Method
2 . Saute celery and onions in fat until tender
Step Three To PrepareBasic Bread Stuffing
INGREDIENTS
QUANTITY
Poultry Seasoning
Salt
Sage
Parsley Chopped
3/4 oz
1 ½ oz
¾ oz
1 ½ oz
Method
3. Combine vegetables, seasoning and bread and toss lightly to blend. 4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F for 1 hour.
1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add onions parsley chestnut salt and pepper.Mix well. 2. Put dressing in greased baking pan and cover with a sheet of greased paper. 3. Bake at 300°F for 45 minutes.
Note: When using dried chestnuts soak them overnight before cooking
1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add onions, parsley, chestnuts, sage, salt and pepper. 2. Put in greased baking pan and cover it with sheet of greased paper. 3. Bake at 350°F for 45 minutes.
