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Ingredientes
- 3 1/2 c. flour plus
- 1 Tbsp. flour plus more
- 3 tsp baking pwdr
- 1 1/2 tsp salt
- 3/4 tsp baking soda
- 6 Tbsp. chilled unsalted butter cut small pcs
- 1 1/2 c. buttermilk
- 3 Tbsp. unsalted butter plus
- 1/4 c. unsalted butter divided
- 2 x shallots finely minced
- 1 lb chicken backs and/or possibly wings
- 2 lrg carrots cut in half
- 1 x onion cut in half
- 1 stalk celery cut in half
- 1 x leek, white part only sliced
- 1 tsp dry thyme
- 1 x bay leaf
- 4 quart chicken stock (or possibly canned low-sodium chicken broth)
- 6 x bone-in chicken breasts - (abt 4 lbs)
- 3 c. whipping cream
- 2 Tbsp. flour Salt to taste Freshly-grnd black pepper to taste
- 1 ounce dry morels and/or possibly other wild mushrooms (porcini, black trumpet, chanterelle)
- 1 bn slender asparagus cut 1/2" pcs Salt to taste
- 1 lb green beans
- 1 Tbsp. sugar
- 2 x ears corn
- 10 ounce pearl onions
- 1/2 lb shiitake mushrooms Filling (see above)
- 1 bn chives chopped Sauce (see above) Biscuit Crust (see above) Flour as needed
Direcciones
- For the Biscuit Crust: Place the flour, baking pwdr, salt, baking soda and butter in the bowl of a mixer and mix on low speed till it reaches a sand-like texture. Add in the buttermilk slowly while mixing. Don't overwork. Form into 2 disks and chill for 1 hour. Flour a flat surface and roll out each disk 1/2-inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-qt) casserole dishes which are 2 inches deep. Place each piece of dough on a baking sheet or possibly floured board and poke holes across the top using a fork. Cover with plastic wrap and chill.
- For the Sauce: Heat 3 Tbsp. of the butter in a deep, heavy-bottomed pot over medium heat. Add in the shallots and cook for 2 min without browning before adding the chicken backs or possibly wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 min before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more min.
- When the carrots have cooled slightly, cut them into small uniform pcs and set aside. Add in the chicken breasts to the pot and cook at a low simmer till the chicken is cooked through, 18 to 20 min. Remove the breasts, cover and set aside. When cold sufficient to handle, remove the skin and bones and set the meat aside.
- Meanwhile, strain the stock into another pot and throw away all of the solid ingredients. Boil the stock at high heat till it is reduced to a syrupy glaze, about 1 1/2 hrs. Stir in the cream and cook over low heat for 5 min.
- Heat the remaining 1/4 c. of butter and fold in the flour. Whisk the roux into the cream mix with a whisk and continue stirring while cooking over medium heat, 10 min. Strain the sauce into a blender container. Blend the sauce till smooth and season to taste with salt and pepper. Set aside to come to room temperature
- For the Filling: Soak the dry mushrooms in cool water for 2 to 3 hrs, then rinse several times, changing the water each time till the water remains clear.
- While the mushrooms soak, plunge the asparagus into boiling salted water and cook at a full boil till bright green and crisp-tender, 4 min. Remove the asparagus, saving the water, and shock in ice water till cool, 1 minute. Drain and set aside.
- Trim the stem side of the beans, leaving the curly pointed tip intact. Cut the beans in half and cook them in the same boiling water used for asparagus till bright green and crisp-tender, 4 to 5 min. Drain and plunge the beans into ice water for 1 minute. Drain and set aside.
- Bring another large pot of water to a boil. Add in the sugar then the corn. Boil the corn till tender, 5 to 8 min. You can pull an ear out of the water, cut off a kernel or possibly two, and taste for tenderness. Remove the corn, saving the water, and set aside till the corn is cold sufficient to handle. Cut the kernels off the cob and set aside, covered.
- Plunge the onions into the same boiling water and cook till tender, 2 to 3 min. Remove and let cold. Cut away the knob and slide the outside skin off the onion. Set aside.
- For Assembly: Heat the oven to 350 degrees. Cut mushrooms into wedge-shaped quarters. Combine the Filling, mushrooms, chives and the Sauce and divide between the baking dishes. Lay the Biscuit Crust on top of the filling and sprinkle lightly with flour (this gives the crust a more rustic look). Bake till the crust is golden and the pies are cooked through, 35 to 40 min. If you're serving a smaller group, this recipe can be cut in half.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 216 | 66% |
| Total Fat 24.62g | 31% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1243mg | 52% |
| Potassium 583mg | 17% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 4.7g | 3% |
| Protein 8.38g | 13% |
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