The pot pie recipe from 12th night
Note I have not read/edited this and LLT can't spell so please ignore the spelling errors.
ingredients :
one - 4-5 lb. whole chicken
2 - yellow onions
one lb. bacon
six oz. fresh sage
1/2 cup cider vinegar
one cup chardonnay
one cup reduced chicken broth
4 egg yokes + one egg
3-5 threads of saffron
salt and pepper to taste (S&P) best if you can use white pepper but
black is ok too.
one 9 inch deep dish pie and pastry shell top
step one:
in a pot add =
chicken
one onion quartered (with skin on)
4 pcs. bacon
all the STEMS of the fresh sage (NO leaves) if need be you can add 2-3
TB. of dry sage
vinegar
small amount of S&P
boil for 1 - 1 1/2 hr.
pull chicken out let cool / pull meat of bone and ruff chop set aside
reduce stock over heat
step two:
render bacon:
saving the bacon to add into filling (fine chopped)
and fat to fry onion and sage
chop onion med. size 1/2 cubs or smaller fry in bacon fat till
translucent / de-glaze with wine reduce by 1/2 / sett aside
chop sage / layer sage and make thin strips / fry in bacon fat at
least 3 to 4 min. / sett aside
step three :
par bake pie bottom
in a bowl add egg yolks and saffron and temper with 1/2 cup of chicken
stock heat over low heat till it stats to thicken You MUST whisk
constantly.. if it is too thick add more stock slowly.
add bacon bits, fried onion, fried sage and chicken chunks to the egg
mixture, add S&P to taste, taste filling at this time. Put filling
into pie if it needs more "gravy" add more stock, cover with the
pastry topper,(You can make pie look nicer and put a basket weave on
pie.)
with last egg - beat and brush on top of pie,
step four :
bake at 350 till brown 15-20 min. or so.
last step : enjoy :)
Lady Tirzah
"The cook... is an office of the highest confidence; and he should be
treated very well... because he serves with love, and should be well
housed." de Nola
ingredients :
one - 4-5 lb. whole chicken
2 - yellow onions
one lb. bacon
six oz. fresh sage
1/2 cup cider vinegar
one cup chardonnay
one cup reduced chicken broth
4 egg yokes + one egg
3-5 threads of saffron
salt and pepper to taste (S&P) best if you can use white pepper but
black is ok too.
one 9 inch deep dish pie and pastry shell top
step one:
in a pot add =
chicken
one onion quartered (with skin on)
4 pcs. bacon
all the STEMS of the fresh sage (NO leaves) if need be you can add 2-3
TB. of dry sage
vinegar
small amount of S&P
boil for 1 - 1 1/2 hr.
pull chicken out let cool / pull meat of bone and ruff chop set aside
reduce stock over heat
step two:
render bacon:
saving the bacon to add into filling (fine chopped)
and fat to fry onion and sage
chop onion med. size 1/2 cubs or smaller fry in bacon fat till
translucent / de-glaze with wine reduce by 1/2 / sett aside
chop sage / layer sage and make thin strips / fry in bacon fat at
least 3 to 4 min. / sett aside
step three :
par bake pie bottom
in a bowl add egg yolks and saffron and temper with 1/2 cup of chicken
stock heat over low heat till it stats to thicken You MUST whisk
constantly.. if it is too thick add more stock slowly.
add bacon bits, fried onion, fried sage and chicken chunks to the egg
mixture, add S&P to taste, taste filling at this time. Put filling
into pie if it needs more "gravy" add more stock, cover with the
pastry topper,(You can make pie look nicer and put a basket weave on
pie.)
with last egg - beat and brush on top of pie,
step four :
bake at 350 till brown 15-20 min. or so.
last step : enjoy :)
Lady Tirzah
"The cook... is an office of the highest confidence; and he should be
treated very well... because he serves with love, and should be well
housed." de Nola