Servings: 4
Calories: 550kcal
Ingredients
Chicken stock
- 1 lump butter
- 1 large onion
- 2 stem leek
- 2 stem celery
- 3 root
- 1 clove garlic
- 1 chicken stock cube
- 1 chicken
- 2 l water
- 1 bouquet garni ((thyme – bay leaf – parsley stems))
Mushrooms
- 250 g mushrooms
Sauce
Patty or vidé
Instructions
The Chicken
- Chop the onion, leek , celery and carrots.
- Melt the butter and add the chopped onion first. Sauté for a few minutes, then add the leeks and celery. Again a few minutes later the carrots. Also crush the garlic and add. Simmer over low heat for a few minutes. Add some water if necessary if it becomes too dry.
- Take the chicken and remove any impurities and binding threads. You can also choose to rinse the chicken well. Place the chicken on top of the vegetables along with the bouquet garni.
- Add the bouillon cube and the water. The chicken should be just about completely submerged. Put a lid on the bowl. Now turn the heat on high until it begins to boil. Then lower the heat again so that our preparation continues to cook gently.
- Now let the chicken continue to cook gently for a good hour (75 minutes for 1.2kg). Meanwhile, you can continue working on the balls and mushrooms.
The mushrooms
- Cut the mushrooms into 2 and the large ones into 4.
- Fry the mushrooms in some butter. Season with salt and pepper and add some lemon juice.
- Be sure not to bake these for too long. Later we will add them to the sauce and they can cook some more.
- Drain, collecting the liquid. You can perfectly add the liquid to the chicken that is now on. Keep the sautéed mushrooms on the side.
The balls
- Mix the minced meat with the egg and chapelure
- Make small balls.
The meat
- When the chicken is cooked carefully remove it from the liquid. Drain well before placing the cooked chicken in a large bowl. Let the chicken cool for 15 minutes before you start picking the meat.
- Take an extra bowl large enough to catch the cooking liquid. Place the strainer over the bowl and pour the cooking liquid through it. Push the extra tasty remaining liquid out of the vegetables such that you have the strongest broth with it.
- We no longer need the squeezed vegetables.
- Return the strained broth to the heat until just boiling. Cook the balls in the liquid for a few minutes.
- If you have too much broth you can now reduce it a bit. The more you boil down the stronger the flavor of the broth becomes.
- Meanwhile, the chicken has cooled a bit and you can pick the meat. Make sure you don’t pick too small pieces. Later, the meat will go back into the sauce, and stirring in the sauce will also allow it to “crack” further.
The sauce
- If we have sufficiently boiled down the broth, we can finish our sauce.
- Taste from the broth and add salt and pepper if necessary.
- Add the cold roux to the broth until you have the desired thickness. (max 100g roux for 1 l broth)
Finish
- Add the chicken, balletjet and mushrooms to the sauce.
- Warm the oven to 180° and allow the patties to heat for up to 10 minutes
- Fill the pasties with the vol-au-vent and serve.
Voedingswaarden
Calories: 550kcal
