Tiramisu
Craig Claiborne, Pierre Franey
555 ratings with an average rating of 4 out of 5 stars
555
10 minutes, plus refrigeration
Updated May 30, 2024
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Put the chicken legs and thighs plus the bony parts of chicken in a kettle and add cold water to cover. Bring to the boil and let simmer about one minute. Drain.
Put 16 cups of water in a clean kettle and add the chicken pieces. Add the leek, bay leaves, two cups of the chopped onions and the celery. Cover and cook, skimming the surface often, to remove excess fat, foam and scum, about 15 minutes.
Using a pair of tongs, remove the legs and thighs from the kettle. Let cool. Meanwhile, let the stock with the necks and backs continue to cook, skimming the surface as necessary.
When the legs and thighs are cool enough to handle, remove and set aside the meat from the bones. Discard the skin. There should be about six cups of chicken meat. Toss the bones back into the kettle and cook one hour longer.
Strain the broth, discarding the solids. Put three cups of the broth into a saucepan, saving the remaining broth for other uses. Add the cream to the broth and bring to the boil. Cook 10 or 15 minutes or until reduced to three and one-half cups.
Meanwhile, slowly melt eight tablespoons of butter over gentle heat. Skim off the surface foam and carefully pour the clear center liquid into a cup. This is clarified butter. There should be about six tablespoons of the clarified butter. Pour this into a mixing bowl and add the flour. Stir to blend. Bring broth with the cream to the boil. Gradually add the blended flour and butter, stirring constantly with a wire whisk. Add the bottled hot sauce, lemon juice and salt to taste. Cook five minutes.
Heat the remaining six tablespoons of butter in a wide, heavy skillet and add the shallots. Cook briefly, stirring. Add the remaining cup of onions, the carrots and the mushrooms and cook three minutes, stirring. Add the six cups of chicken meat. Cook, stirring occasionally, about three minutes.
If fresh peas are used, drop them into boiling water and cook 30 seconds. Drain. If frozen peas are used, put them into a sieve and hold them under the hot water faucet about 15 seconds. Drain. Add the thickened sauce to the chicken and mushroom mixture. Stir in the peas. Blend thoroughly.
Meanwhile, preheat the oven to 350 degrees.
Ideally, you should use six oven-proof earthenware pot-pie dishes measuring about five and one-half inches in diameter. Spoon equal portions of the creamed chicken into the dishes, piling each portion up slightly.
Roll out the puff pastry on a lightly floured surface to an eighth-inch thickness. Using a round lid measuring about six and one-half inches in diameter, cut out six rounds to cover the tops of the pot-pie dishes.
Brush around the perimeter of each round of pastry with beaten egg to make a one-inch egg-brushed margin. Brush around the outside top of each pot-pie dish about one-inch deep with beaten egg. Invert one egg-brushed round of dough over each filled pot-pie dish. Let the dough drape down all around the sides of each dish. Press the edges of the pastry against the upper side of each dish to seal firmly. Brush the top and sides of the pastry covers with more egg.
Arrange the dishes on a baking sheet and place in the oven. Bake about 25 minutes or until the pastry topping is puffed and nicely browned.
I want to start by saying that the time estimate on this recipe is extremely inaccurate. I am five plus hours into this recipe and it is still not done. I am not sure if taking ALL the time to make the broth vs using rotisserie chicken and store broth is actually worth it.
The filling was delicious but I had to take some shortcuts due to lack of time. I used a frozen puff pastry sheet and used about 1/2 of recipe sauce and 1/3 recipe chicken in a round, 9 inch, deep dish baking pan to make a casserole. Sauce went directly into the pan then puff pastry sheet on top. 400 degrees for 25 minutes. Much better than store-bought. Also used about 1/3 of the recommended butter for sautéing the vegetables to reduce the chance of an instant heart attack.
Followed the recipe carefully, even though I was wary of the load of cream and butter that will surely contribute to my Quarantine 15. Generated a thin soup with a nice puff pastry on top. With leftovers, ended up saving the filling to build an actual soup and breaking off pieces of the puff pastry to eat with jam. Not the pot pie I had been dreaming of.
The filling was delicious but I had to take some shortcuts due to lack of time. I used a frozen puff pastry sheet and used about 1/2 of recipe sauce and 1/3 recipe chicken in a round, 9 inch, deep dish baking pan to make a casserole. Sauce went directly into the pan then puff pastry sheet on top. 400 degrees for 25 minutes. Much better than store-bought. Also used about 1/3 of the recommended butter for sautéing the vegetables to reduce the chance of an instant heart attack.
Way too much work! Too many possible shortcuts to list! I did like reducing the stock and cream before adding to roux. Buy a good stock and get the butcher to cube your chicken (breast). Best to use raw chicken, not roasted.
I want to start by saying that the time estimate on this recipe is extremely inaccurate. I am five plus hours into this recipe and it is still not done. I am not sure if taking ALL the time to make the broth vs using rotisserie chicken and store broth is actually worth it.
This took 5 hours to make and was overly rich and the flavor was lacking for all the effort required to prepare it. Would not make again.
Used one rotisseried chicken, 5 1/2 pounds. Simmered extra legs in 3 1/2 cups homemade chicken stock plus skimmed rositerrie drippings for about 1/2 hr. Then proceeded with recipe as above. Regular pastry crust, do not brush crust with milk (makes it flattish).
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