 |
 |
 |
|
||||||
 |
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
|
|
|||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Chicken Pot Pie: Mick's Restaurant Yield: 3 _ quarts Item Amount Margarine 1 Tbl. Carrots, sliced coins 1/2 lb. Button Mushrooms, halved 12 oz. Onions, 1/2 inch diced 6 oz. Margarine 4 oz. Flour 4 oz. Half and Half 5 cups Water 3 cups Chicken Base 2 Tbl. Lemon Juice 1/2cup Black Pepper 1 1/2 tsp. Dry Thyme 1/2tsp. Seasoning Salt 1 1/2 Tbl. Dijon Mustard 2 Tbl. English Peas, frozen 12 oz. Procedure: 1) Melt first portion of margarine in stockpot; Sauté carrots, mushrooms and onions until onions are no longer raw (5-6 minutes.) 2) Remove items from pot, drain in colander, and hold to side. 3) Melt remaining margarine in stockpot, stir in flour and cook roux for 3 minutes, stirring constantly. 4) Add cream, whisking to prevent lumps. Add water and bring mixture to a full boil. 5) Turn off heat, and add remaining ingredients. 6) Remove from stove, cool down mixture quickly (ice bath), cover, and hold in cooler for service. -sauce will thicken slightly once cooled down. -re-heat to temperature (160 degrees or hotter) for service Puff Pastry: Place pastry sheet on flat surface, cut out a 6” diameter circle. Brush with egg wash, going all the way to the edge. Sprinkle 1/2 tsp dried parsley flakes over the pastry circle Bake in convection oven at 350 degree for 20 minutes or until pastry has risen at least 2-3 inches. Chicken: In stockpot, place 5 pounds of chicken tenders in rolling, boiling water. Stir occasionally, and cook for 9-11 minutes, or until the tenders are cooked through, do not overcook chicken, it will be dry. Drain chicken in colander, rinse w/ cold water, and cool down in refrigerator. Pull tender muscle out of each end of the tenders, and discard. Chop tender into 1/2 inch pieces, and portion into appropriate portions (5 oz.) Putting it together: Reheat chicken tender portion, place in large bowl. Ladle 10 oz. of sauce over the chicken (sauce should be at least 160 degrees). Top with cooked puff pastry and serve with spoon, and garden salad on the side. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
.jpg)
