Whole Chicken Pie – Finally, a Great Pie with Bones
There’s a restaurant up the street that serves a whole chicken wrapped in brioche, and ever since I saw it, I’ve wanted to do that video. I’ve never actually had it, since it’s $100, and you have to order it a day in advance. I love chicken, but I think I’ll save my hundred dollar bills for more sensible things, like lighting Cuban cigars.
Anyway, I was planning on doing a bread-wrapped bird, when I saw a photo for what looked like a pie crust wrapped chicken. Suddenly, I remembered doing something similar in culinary school, except they made us call the pie dough, “pate brisee,” for some reason, but same idea. That’s when plans changed, and the brioche went bye bye.
When bread’s used, you usually have to peel the soft, flabby skin off before enjoying the meat, but that’s not as big an issue here. Pie crust doesn’t insulate nearly as well, and so the skin gets cooked more thoroughly. This was very noticeable on the breasts, where the skin and crust fused together into some sort of marvelous hybrid. The thicker skin around the thighs didn’t render out quite as well, but even if you do pull off the skin, the meat is moist, tender, and very flavorful.
If you use a 3 1/2 pound chicken for this, then the roasting/resting time should work out, but if your bird is larger, you’ll have to add more time, and should probably use a thermometer to check your work. By the way, this is a technique video, and everything from the stuffing, to the pan sauce ingredients should be adapted to your tastes, but no matter what you use, I really do hope you give this a try soon. Enjoy!
1 to 2 tablespoons minced rosemary or other fresh herb
kosher salt, freshly ground black pepper, and cayenne to taste
2 teaspoons olive oil
For the sauce (this is for 4 portions, I only made 2):
1 tablespoon butter
1/2 cup veggies from inside chicken (pull out while chicken rests, but replace the crust)
salt to taste
2/3 cup white or rose wine
1/3 cup pan drippings and/or splash of stock
4 tablespoons cold butter cut in cubes
Note: This is a rich butter sauce, but a gravy, so you only get a few tablespoons
DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.
I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]
Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup! Perfect soup for all the family! SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup. Serves 4-6 Prep time: 5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]
Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]
It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]
I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]
While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]
Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time: 10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]
The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. That’s why I loved this baked slider […]
strawberries and cream matcha chiffon layer cake HAPPY SUMMER! There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover. I am entering this original recipe I developed for BCEgg (a non-profit organization […]