Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
chicken [2017/05/01 17:05] Leslie Cambias [Poulet en Cocotte] |
chicken [2017/05/28 20:05] (current) Leslie Cambias [Poulette á la Crapaudine] |
||
|---|---|---|---|
| Line 15: | Line 15: | ||
| - | Aspic is made by starting with a half gallon of clear (first boil) chicken stock. To the cold stock add about a pound of ground or minced raw chicken meat, 3 egg whites beaten to a froth, minced onion, celery, tomato, parsley stems, thyme and bay leaf; all chopped. This is brought to a low simmer, never boiling it. The egg will coagulate with the meat and other ingredients in it, but keep on stirring until the raft forms. This will prevent the egg from burning on the bottom of the pot. | + | Aspic is made by starting with a half gallon of clear (first boil) chicken stock. To the cold stock add about a pound of ground or minced raw chicken meat, 3 egg whites beaten to a froth, minced onion, celery, tomato, parsley stems, thyme and bay leaf; all chopped fine. This is brought to a low simmer, never boiling it. The egg will coagulate with the meat and other ingredients in it, but keep on stirring until the raft forms. This will prevent the egg from burning on the bottom of the pot. |
| - | Keep it at a low simmer, making a few holes in the crust that forms on top (the raft) to allow the liquid to flow through and deposit any sediment on top of the raft. Simmer for at least an hour, uncovered, and it will serve to reduce the amount of stock but increase its strength. It should be heated just enough to move the liquid, but not bubble. | + | Keep it at a low simmer, making a few holes in the crust that forms on top (the raft) to allow the liquid to flow through and deposit any sediment on top of the raft. Simmer for at least an hour, uncovered, and it will serve to reduce the amount of stock but increase its strength. |
| - | Remove some of the raft, ladle out the stock and put it through a fine sieve or washed cheesecloth into a colander. It should be sparkling clean. Add salt. Use it to make aspic jelly with diced chicken and vegetables and herbs, or with shrimp. Chill until firm, unmold, and serve with //mayonnaise fines herbes// and a salad. | + | Remove some of the raft, add an envelope of softened gelatine and simmer it until melted. Ladle out the stock and put it through a fine sieve or washed cheesecloth into a colander. It should be sparkling clean. Add salt. Use it to make aspic jelly with diced chicken and vegetables and herbs, or with shrimp. Chill until firm, unmold, and serve with //mayonnaise fines herbes// and a salad. |
| Line 300: | Line 300: | ||
| - | A chicken filled with a savory stuffing – onion, celery, parsley, garlic, thyme, bay leaf, bread, minced cooked chicken giblets and a raw egg - then poached in a stock, is really delicious. Cook the stuffing before adding the raw egg. The stuffing firms up in the simmering and becomes better than the baked version. This is usually done in a //bollito misto//, or //pot au feu//. Call it a New England boiled dinner if your guests tend to xenophobia. | + | A chicken filled with a savory stuffing – onion, celery, parsley, garlic, thyme, bay leaf, bread, minced cooked chicken giblets and a raw egg, salt and pepper - then poach in a stock. Cook the stuffing before adding the raw egg. The stuffing firms up in the simmering and becomes better than the baked version. This is usually done in a //bollito misto//, or //pot au feu//. Call it a New England boiled dinner if your guests tend to xenophobia. |
| ---- | ---- | ||
| Line 391: | Line 391: | ||
| ====Chicken Creole II==== | ====Chicken Creole II==== | ||
| - | A Chicken Creole version of the //Poulet en Cocotte// is made with onion, garlic, peeled and seeded tomato and peeled green sweet pepper and parsley, thyme and bayleaf. Brown the veggies along with the chicken. | + | A Chicken Creole version of the //Poulet en Cocotte// is made with minced onion, garlic, peeled and seeded tomato and peeled green sweet pepper and parsley, thyme and bayleaf. Brown the veggies along with the chicken. (Except the tomato - add it before covering). |
| - | When it has finished baking, pick out the bayleaf, puree the veggies and drippings to make a sauce. Serve with rice. | + | When it has finished baking, pick out the bayleaf, puree the veggies and drippings to make a sauce, unless the sauce in the pot looks good to you. Serve with rice. |
| ---- | ---- | ||
| Line 445: | Line 445: | ||
| - | Heat on the stove, but do not boil, and place in a 250° oven to cook for about 1 hour. After 45 minutes check to see if the breast is done and remove it if so. (Breast is cooked at 155°, dark meat 165°) When all is cooked but still hot, remove the neck and bouquet, take off the skin. | + | Heat on the stove, but do not boil, and place in a 250° oven to cook for about 1 hour. After 45 minutes check to see if the breast is done and remove it if so. (Breast is cooked at 155°, dark meat 165°) When all is cooked but still hot, remove the neck and bouquet and skin the chicken pieces. |
| Line 475: | Line 475: | ||
| Prepare the small bird by cutting out the backbone and any neck. Use shears and cut along each side of the backbone, all the way from the neck to the Pope's nose. Take out the wishbone. Spread the chicken open, flip it to skin side up, and mash down on the breast until the bones crack and the bird stays flat. Place butter, salt, pepper and herbs under the skin, then roast it in a hot oven, 425° to 450°. | Prepare the small bird by cutting out the backbone and any neck. Use shears and cut along each side of the backbone, all the way from the neck to the Pope's nose. Take out the wishbone. Spread the chicken open, flip it to skin side up, and mash down on the breast until the bones crack and the bird stays flat. Place butter, salt, pepper and herbs under the skin, then roast it in a hot oven, 425° to 450°. | ||
| - | It can be grilled on a wood fire reduced to coals. Place the chicken on the cooler side so that it does not scorch. In either method be sure to baste often. Put a cookie sheet on top of the chicken and weight it down with two bricks. This will keep it from curling. An empty iron frying pan is also a good press. Just don't overcook the chicken. | + | It can be grilled on a wood fire reduced to coals. Place the chicken on the cooler side so that it does not scorch. In either method be sure to baste often. Put a cookie sheet on top of the chicken and weight it down with two bricks. This will keep it from curling. An iron frying pan is also a good press. Just don't overcook the chicken. |
| ---- | ---- | ||