- 5 [5-pound / 2.27-kg] boiling chickens, boiled and cooled
- 60 peeled boiled tiny onions
- 3 [20-ounce / 568-mL each] cans green peas
- 3 pounds [1.4 kg] boiled carrots, into pieces
- 10 pounds [4.5 kg] boiled potatoes, into pieces
- 180 ounces [5.625 L] chicken sauce
- 60 pie shells
Butter Roux
- 2 pounds [900 g] butter
- 2 pounds [900 g] flour
Chicken Sauce
- 12 ounces [340 g] butter roux
- 2 quarts [2 L] hot chicken stock
- 1 tablespoon [15 mL] salt
- 4 egg yolks
- 1/2 cup [125 mL] milk
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- Prepare butter roux and chicken sauce; set aside until chicken sauce is cold.
- Preheat oven to 400°F [200°C].
- Skin and bone cooled boiled chickens.
- Into each of 60 individual baking dishes, mix together:
- 1 cooled tiny onion
- 1 1/2 ounces [42.5 g] chicken [4 to 5 pieces, half white, half dark meat]
- 1 tablespoon [15 mL] well-drained green peas
- 4 evenly arrange carrot pieces
- 3 ounces [90 mL] cold chicken sauce
- 3 potato pieces [2 1/2 ounces / 70 g], arranged to hold pie crust
- Cover mixture into each dish with a pie shell being careful not to press dough down.
- Using a knife, cut a few slits into pie dough for vapor to escape.
- Bake into preheated oven for approximately 20 minutes, until golden.
Butter Roux
- Melt butter into a clean casserole over low heat.
- Sift then add flour to melted butter, mixing well using a wooden spoon.
- Cook on back burner, over low heat, for at least 40 minutes, stirring often.
- Take away from heat.
- Leave to cool stirring often to avoid separation.
- Transfer into a container, leave to cool completely.
- Keep refrigerated, covered.
Chicken Sauce
- Into a copper or other casserole, melt butter roux stirring over low heat to avoid burning.
- Stir in approximately 2 cups [500 mL] hot chicken stock to get a paste.
- Slowly stir remaining stock, stirring until thickened.
- Season with salt.
- Into a bowl, thoroughly whip egg yolks to avoid streaks; set aside.
- Pour milk into hot mixture whipping until completely blended.
- Remove from heat.
- Whippping briskly, slowly mix in egg yolks.
- Stir into chicken sauce until well blended and thickened being careful not to let boil.
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