Whole Chicken Pie
Ingredients: onion, celery, carrots, garlic, fresh rosemary · 100 min cook time · 680kcal · $25.00
Ingredients
1medium onion, 2stalks celery, 2medium carrots, 2cloves garlic, 2tbsp fresh rosemary, to taste kosher salt, to taste black pepper, pinch cayenne pepper, 1tsp olive oil, 3.25lbs whole chicken, 1batch buttercrust pastry dough, 1large eggs, to taste coarse sea salt, 0.5cup french rose wine, 3tbsp butter
Instructions
1. Dice mirepoix (onions, celery, carrots), slice garlic, chop fresh rosemary, and mix them together in a bowl with salt, black pepper, cayenne, and a drizzle of olive oil.
2. Trim the flat part of the chicken wings, generously salt the chicken inside and out, and stuff the aromatic vegetable mixture into the cavity. Tie the legs together with kitchen twine.
3. Roll out the pastry dough on a generously floured surface to about an eighth of an inch thick. Place the chicken breast-side down in the center, wrap and patch the dough around the chicken, trim excess dough, egg-wash the seams to seal, and flip over so it resembles a chicken shape.
4. Chill the wrapped chicken in the fridge for about 30 minutes before baking.
5. Brush the pastry all over with egg wash (one egg beaten with a couple teaspoons of water) and sprinkle with coarse sea salt.
6. Bake in a preheated 400 F. oven for 1 hour and 10 minutes without opening the oven.
7. Let the baked chicken pie rest for at least 30 to 60 minutes before serving.
8. Make the pan sauce by cooking leftover veggies and butter in a pan over medium-high heat until tender, splash in French rosé wine and pan drippings, reduce by half, stir in a cold chunk of butter until melted, and season to taste.
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