Whip up a double pie crust recipe. Use one half for the base crust, and the other for stamping out your heart's delight. haha. My crust was made with 2 sticks of butter, 2-3/4 c whole wheat flour, pinch of salt, and 1/2c of ice water with a tsp of white vinegar and one egg mixed in. Tender, wholesome, delicious. And damn good for the farmer whose land provided me that flour.
I poached my bird slowly, skimming at first, then added my aromatics and herbs, and veggies all chopped up and ready to be eaten, and simmered for a good 45 minutes. Carrots and celery first for 30 minutes, then spuds for 10. Be sure to poach in rock-solid stock for added flavor. This will make for a scrumptious gravy base.
When veg are tender, slot them out into a baking dish. Pick the meat off the bones, chop and add to the veg. Strain your stock if necessary, set aside. In a saucepan, melt 1/2 stick of butter, whisk in 4 Tbsp of flour, and follow with 4 cups of poaching liquid. Season well, cooking until thick and creamy. Pour all over the veg/chicken. Check for seasoning. Slurp excess gravy out of the corners of the dish if necessary. Moan with delight. Share with hubby/wifey/whomever. Top with first crust, brush with beaten egg, and complete the picture with the addition of eggwashed cutouts of whatever shape you choose. Poke a few holes in the base crust to release steam while baking. Baking at 400 degrees for an hour almost overcooked my crust, so consider 50 minutes.
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