Chicken Pot Nummie

ImageNight 2 of Culinary Boot Camp at Asphalt Green in Battery Park City.  We’ll be using our knife and roasting skills from last week and adding some new techniques: making sauce, sectioning a chicken, making stock, blanching veggies and drinking wine (oh, wait, we have that skill perfected already). Tonight’s class we’ll be making Chicken Pot Pies from scratch, or as my son call is Chicken Pot Nummie. Kids love it, adults love it, cats love it – what can I say, it’s the perfect dish.

This is the recipe from which we’ll be working. Any questions, please ask! I’ll be adding our class pictures to this post tomorrow.

Recipe Yield: 4 servings

Ingredient

Amount

Whole Chicken 1
Olive oil 3 tablespoons
Kosher or sea salt To taste
Black pepper To taste
Homemade Chicken Stock 5 cups
Unsalted Butter 12 tablespoons (1 ½ sticks)
Yellow Onions, chopped 2 medium
All purpose flour ¾ cups
Heavy Cream ¼ cup
Carrots 2 large
Fresh or Frozen Peas 2 cups
Fresh Parsley 3 stalks
Fresh Thyme 3 stalks
Pastry Dough 1 recipe

EQUIPMENT NEEDED FOR RECIPE:

4 aluminum containers per person (small/round) Chef knife Boning knife
Large boiling pot Roasting pan or baking sheet Aluminum foil
Saucepan x 2

Recipe Instructions:   

  1. Break down chicken (set legs aside for frying/left over carcass should be used for stock). Drizzle olive oil and season chicken breasts and roast with skin and bone in a 350 degree oven on a baking sheet for 30 minutes or until cooked through.
  2. Heat up chicken stock in a saucepan.
  3. While chicken is cooking, prep vegetables. Dice carrots, dice onions. Blanche carrots, set aside.
  4. When chicken breast is finished, remove skin and bone; dice
  5. In a heavy bottomed sauce pan, melt the butter and sweat the onions. Add the flour and make a roux. Slowly add chicken stock, mixing until thickened.  Season and add cream. Add chicken cubes, vegetables and herbs. Mix well.
  6. Increase oven temperature to 375 F.
  7. Divide the filling into 4 oven proof containers.  Divide the dough into quarters and roll each into an 8 inch circle. Mix egg with a little water and put egg wash on outsides of each circle. Place the dough over the filling/containers, pressing the egg side down onto the outside of the containers. Brush dough with egg wash, sprinkle with s/p and make 3 slits in top of each. Place on baking sheet and bake for 1 hour or until top is golden brown and filling is bubbling hot.

Note: You can make your own pastry dough, or purchase one from the store. If you like a fluffier crust, purchase puff pastry dough instead. You will still use the egg wash to stick the dough to the top of the ramekins.

xo

lb

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Dice for your Dinner

Image
My students dicing their veggies….

My Culinary Boot Camp students rock. We came, we chopped, we kicked butt – last night’s focus was knife skills, so the menu included Maple Roasted Root Vegetables, Red Snapper in Papillote, and a super simple Salmon Poached in the fume from the snapper. Oh, yes, and wine. Delicious wine (yes, we waited until AFTER they were done yielding their Wusthof’s).

Next week, we’re taking our chopping skills to the next level for a delicious Chicken and Veggie Pot Pie from scratch.
My challenge is to find a fabulous apron and clogs to don while we choppy chicken…any suggestions?

Many thanks to Asphalt Green Battery Park City!