Ingredients: whole chicken, vegetable oil, carrots, celery, onion · 135 min cook time · 650kcal · $18.00
Ingredients
1whole whole chicken, 1tbsp vegetable oil, 2whole carrots, 2stalks celery, 1whole onion, 250g all-purpose flour, 1tsp kosher salt, 250g butter, 1cup frozen peas, 0.25cup heavy cream, 1pinch black pepper, 1large egg
Instructions
1. Break down the whole chicken into its elemental parts: remove the spine, wings, legs, and breast meat, and reserve all bones for stock.
2. Toss the chicken carcasses and bones with oil, spread on a wired baking sheet, and roast at 400 degrees Fahrenheit for 1 hour until deeply browned.
3. Combine roasted chicken parts with aromatics like carrots, celery, onion, leeks, herbs, and water in a pressure cooker and cook for 60 minutes, then strain.
4. Make the pie crust by cutting cold butter into flour and salt until pea-sized pieces form, gradually adding ice water until a cohesive dough forms. Wrap and refrigerate.
5. In a cast-iron skillet, melt butter and sauté chicken pieces until browned, then remove and set aside. Sauté onions, carrots, celery, and herbs, stir in flour, deglaze with wine if desired, and slowly whisk in homemade stock.
6. Return the chicken to the skillet, simmer for 5 minutes, then turn off heat and stir in parsley, frozen peas, and heavy cream.
7. Roll out the chilled pie crust, place over the skillet filling, cut vents, brush with egg wash, sprinkle with flaked salt, and bake at 375-400 degrees Fahrenheit until golden brown and bubbly.