To make this chicken stock (fond blanc de volaille), you can buy whole birds if you can use the chicken breasts and legs for another meal. It is also convenient (and sometimes more economical) to buy wings and backs from a market that sells chicken parts. Unfortunately, it is getting more and more difficult to find these as most supermarkets don’t do their own cutting anymore.
5 to 6 lb of chicken carcass or any chicken pieces
3 large carrots, scraped and cut
1/2 lb of fresh mushrooms, rinsed and sliced
1 large leek, green parts cut off and well rinsed
1 stalk of celery
2 cloves of garlic, minced
1 cup of dry white wine (optional)
2 onions, sliced
1 small onion stuck with 2 cloves
about 4 quart of water or enough to cover the meat and vegetables
bouquet garnis (bay leaf, thyme and parsley)
- Put the cut up chicken, or parts, in a large pot with the carrots, mushrooms, leek, celery stalk, and onions.
- Add the white wine, if you are using it, and boil down for 15 minutes to evaporate the alcohol.
- Add the cold water, the clove studded onion, and the bouquet garnis.
- Simmer the stock gently, partially covered, over low heat, for about 3 hours.
- Skim off the scum that rises to the surface.
- Strain the stock through a large, fine-mesh strainer into the container in which it will be stored.
- Let cool, then store, covered, in the refrigerator.
- When the stock is cold, the fat hardens on the surface.
- Discard the fat.
- At this point, you can either reduce your stock to use for various sauces, or use it as is for different soups.
1 lb of chicken livers
2/3 cup thinly sliced onions
1 clove of garlic peeled and crushed
2 bay leaves
1 cup of water
2 tsp of salt
1 1/2 cups of butter softened
2 tsp of Cognac
tomato skin, leek or scallion for decoration
1 envelope of unflavored gelatine for aspic (in 1/4 cup of cold water)
- Place the livers, onions, garlic, bay leaves, water and 1 tsp of salt in a saucepan.
- Bring to a boil, cover and cook at a bare simmer for 7 to 8 minutes.
- Remove from the heat and let the mixture sit for 5 minutes.
- Take out the solids and place them in a food processor. Retrieve the bay leaves and discard them.
- Reserve and strain the liquid. You can clarify it by cooking it with an egg white.
- Process the liver adding the butter piece by piece.
- Finally add the second teaspoon of salt, the pepper, and the Cognac.
- Process for 2 more minutes or until the mixture is creamy and smooth.
- Pour into a mold and decorate any way you want with tomato skin, leek or scallion.
- Add the prepared gelatine to the reserved liquid. Cover the decoration and let the pâté firm up in the refrigerator overnight.
3 Lb chicken wings
1/3 cup soy sauce
2 Tbsp vegtable oil
2 Tbsp chili sauce
1/4 cup honey
1/2 tsp ginger (or 1 Tbsp of fresh ginger, grated)
2 large cloves of garlic
1/4 tsp of cayenne pepper
- Rinse the chicken and pat dry. Separate the chicken wings at the joints; discard the tips. Arrange in a shallow dish.
- Pour a mixture of the soy sauce, oil, chili sauce, honey, ginger, garlic and cayenne pepper over the chicken, turning to coat. Marinate in the refrigerator for 1 hour or more (overnight is ok), turning occasionally. Drain, reserving the marinade.
- Preheat the oven to 350°.
- Arrange the chicken wings on a rack in a foil-lined broiler pan. Bake at 350° for 30 minutes; brush with the reserved marinade. Turn the chicken.
- Bake for 30 minutes longer, brushing occasionally with the reserved marinade.
- Serve immediately or chill or freeze for future use.
The bouchée was created for Marie Leszinska, gourmet queen of Louis XV.
- Prepare a pâte feuilletée, made with 6 turns, and a beaten egg to glaze.
- Cut out 16 circles 3 inches in diameter and brush lightly with the beaten egg.
- With the back of a small knife, mark the circles with a lattice pattern and cut the center neatly from 8 of them with 1 ¼ inch cutter.
- Place the whole circle on a baking sheet, put a circle with the center removed on each one and press down firmly.
- Place in refrigerator to chill for 20 minutes.
- Preheat oven to 450°F
- Bake for 15 to 20 minutes, then carefully remove the round of pastry that rises through the center and keep this for a lid.
- Scoop out any soft pastry inside.
- Reduce the temperature to 375°F and return the bouchées to the oven for 5-7 minutes to dry out.
1 cup of cooked chicken
1/4 cup of butter
1/4 cup of flour
1 1/4 cups of chicken stock, boiled
1/2 cup of mushrooms, thinly sliced
1 tsp of lemon juice
salt and pepper
Melt half the butter in a small saucepan. Add the flour and cook for 3 minutes.
- Remove from the heat and stir in the hot stock a little at a time.
- Bring to a boil and cook for 5 minutes
- Heat the remaining butter in a frying pan and add the mushrooms. Cook until tender and dry.
- Add the mushrooms and chicken to the sauce, reheat, taste and adjust the seasoning.
- Fill the bouchées with the chicken/mushrooms mixture, replace the lids and serve hot.