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Chicken Pudding

Chicken Pudding
Chicken Pudding

 

 

 

 

 

 

 

 

Chicken Pudding

One of my past times is to browse through old cook books.  I was recently going through Mary Randolph’s  “The Virginia House-Wife”.  First published in 1824 it was one the most important cook and house hold management books of the 18th century in America.  As I was going through the book I came across this recipe and as I already had chicken out for dinner I thought I’d tweak it and use it.  It came out quite nice.  My recipe is for two so if your going to make more multiply the recipe.

Ingredients for Chicken Pudding

  1. Chicken pieces, breast , thigh etc.1-1 1/2 per person
  2. Bouquet Garni *
  3. 3 eggs
  4. 1 cup milk or half & half
  5. salt and pepper
  6. 1 – 4 Tbs flour
  7. Butter to grease cooking pan
  8. Parsley chopped for garnish

*Bouquet Garni

In a cheesecloth sachet place:

  1. 4-5 pepper corns
  2. dried Thyme
  3. crushed rosemary
  4. 4-5 sprigs parsley

Bechamel Sauce

  1. 1 Shallot or small onion finely chopped
  2. 1 clove garlic finely chopped
  3. 2 Tbs butter
  4. 2 Tbs flour
  5. 2 cups milk or half & half
  6. Salt and pepper to taste
  7. 1/8 cup grated Parmesan cheese

Directions for Chicken Pudding

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes.  When cooked remove from the pot and let cool.

Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.

For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.

In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 – 40 minutes until pudding is set and beginning to lightly brown on top. 

While the chicken is cooking prepare the sauce.

In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened.  Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour,  then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce.  As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan.  You don’t want the sauce to become too thick, if it is add a little more liquid to thin and you don’t want to use too much Parmesan to overpower the herbs the chicken was cooked in.

When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Chicken pudding? Is it dessert gone wild? Who cares IT”S CHICKEN! 5 paws

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Chicken Pudding
Write a review
Save Recipe
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. Chicken pieces, breast , thigh etc.1-1 1/2 per person
  2. Bouquet Garni *
  3. 3 eggs
  4. 1 cup milk or half & half
  5. salt and pepper
  6. 1 - 4 Tbs flour
  7. Butter to grease cooking pan
  8. Parsley chopped for garnish
  9. *Bouquet Garni
In a cheesecloth sachet place
  1. 4-5 pepper corns
  2. dried Thyme
  3. crushed rosemary
  4. 4-5 sprigs parsley
  5. Bechamel Sauce
  6. 1 Shallot or small onion finely chopped
  7. 1 clove garlic finely chopped
  8. 2 Tbs butter
  9. 2 Tbs flour
  10. 2 cups milk or half & half
  11. Salt and pepper to taste
  12. 1/8 cup grated Parmesan cheese
Instructions
  1. In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.
  2. Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.
  3. For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.
  4. In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 - 40 minutes until pudding is set and beginning to lightly brown on top.
  5. While the chicken is cooking prepare the sauce.
  6. In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don't want the sauce to become too thick, if it is add a little more liquid to thin and you don't want to use too much Parmesan to overpower the herbs the chicken was cooked in.
  7. When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

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Shortbread and Lemon Curd Bars

shortbread and lemon Curd
shortbread and lemon Curd

 

 

 

 

 

 

 

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread.  Some of the recipes use way too much sugar in the topping making it too sweet.  You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has.  The “must” is don’t use the bottled type of lemon juice, go with the real thing.  You’ll need the zest anyway.  I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

  1. 1 pound butter softened
  2. 1 cup granulated sugar
  3. 1 egg yolk
  4. 2 tsp vanilla (optional)
  5. 4 cups all purpose flour

For the Lemon Curd:

  1. 5 large egg yolks
  2. 1/2 cup granulated sugar
  3. Zest of 4 lemons
  4. 1/2 cup lemon juice strained
  5. pinch of salt
  6. 6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt.  Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes.  Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl.  Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming).  Place in refrigerator to cool and thicken.  

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball.  Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square.  Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown.  Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula.  Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares.  Optional sprinkle a little powdered sugar over the top.  

 

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

 

 

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread!   5 paws.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Shortbread and Lemon Curd Bars
A light summery treat for any time of year
Write a review
Save Recipe
Print
Ingredients
  1. For the Shortbread
  2. 1 pound butter softened
  3. 1 cup granulated sugar
  4. 1 egg yolk
  5. 2 tsp vanilla (optional)
  6. 4 cups all purpose flour
  7. For the Lemon Curd
  8. 5 large egg yolks
  9. 1/2 cup granulated sugar
  10. Zest of 4 lemons
  11. 1/2 cup lemon juice strained
  12. pinch of salt
  13. 6 Tbs butter cut into small cubes
Instructions
  1. In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
  2. Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
  3. Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
  4. Now begin the shortbread.
  5. Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
  6. Preheat oven to 325°
  7. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
  8. Add the yolk and vanilla and continue to mix until completely incorporated.
  9. Slowly add the flour and mix until all combined.
  10. When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
  11. Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
  12. Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
  13. Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
  14. Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

 

Posted on

Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

 

 

 

 

 

 

 

 

Chicken and Dumplings

Here’s another of those ubiquitous recipes with as many ingredients as can be imagined.  Breaking it down to its simplest form chicken soup with dumplings.  You can go really simple and use processed ingredients or make it all your self, or a combination.  It really doesn’t matter, it’s what works best for you.  The amounts in the recipe are also approximate use as many vegetables as you think you’ll need, add more chicken if you want, this dumpling recipe will serve 4 – 6 easily.  My recipe gives you a thick rich soup that’s a great dinner on a cold night!

Ingredients for Chicken and Dumplings

  1. 1 1/2 to 2 cups of good chicken stock per person
  2. 1 chicken thigh per person
  3. Carrots peeled and diced
  4. Onion diced
  5. Garlic minced
  6. Celery diced
  7. 1 cup frozen peas, thawed
  8. 1 Tbs of butter for each cup of stock
  9. 1 Tbs flour for each cup of stock
  10. 1/2 cup half & half for each 4 -5 cups of stock
  11. Chopped parsley for garnish
  12. Salt and pepper to taste

For the Dumplings:

  1. 2 cups all purpose flour
  2. 2 tsp baking powder
  3. 1 tsp salt
  4. 1/4 cup shortening
  5. 3/4 cup milk

Directions for Chicken and Dumplings

 

In a stock part large enough to accommodate the recipe size you’ll be cooking place the chicken thighs, cover with water and bring to boil, cook for about 20 minutes.  Remove chicken and let cool, remove the skin shred the chicken and cut into bite size pieces. 

In a stock pot place the butter and melt.  Add the carrot, celery, garlic and onion and cook for a few minutes on medium heat until the onions are translucent.  Add the flour and stir and cook until the flour is completely incorporated.  Add the stock and bring the mixture up to a boil to thicken.  If too thick add a little more stock but don’t make it too thin as you will be adding half and half later.  Lower the heat to a simmer  add the chicken, cover and let cook for about 20 minutes.

While the soup is cooking begin the dumplings.

Sift the flour, baking powder, and salt into a bowl.  Using a pastry cutter cut in the shortening, then add the milk and stir to combine completely.  Turn the dough out onto a lightly floured surface and knead 5 or 6 times to form a ball.  Press or roll out to about a 1/2 inch thick square.  Cut the dough into 1/2 inch squares.

Bring heat up to a light boil, add the dumplings and peas to the pot cover and let cook about 20 minutes until center of dumplings are done.

Once the dumplings are cooked take off heat let boiling subside and then add the half & half stirring as you add. Ladle into bowls garnish with the chopped parsley over each dish.

 

Here are a few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s chicken! Need I say more? 5 paws easily.

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken and Dumplings
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 1/2 to 2 cups of good chicken stock per person
  2. 1 chicken thigh per person
  3. Carrots peeled and diced
  4. Onion diced
  5. Garlic minced
  6. Celery diced
  7. 1 cup frozen peas, thawed
  8. 1 Tbs of butter for each cup of stock
  9. 1 Tbs flour for each cup of stock
  10. 1/2 cup half & half for each 4 -5 cups of stock
  11. Chopped parsley for garnish
  12. Salt and pepper to taste
  13. For the Dumplings
  14. 2 cups all purpose flour
  15. 2 tsp baking powder
  16. 1 tsp salt
  17. 1/4 cup shortening
  18. 3/4 cup milk
Instructions
  1. In a stock part large enough to accommodate the recipe size you'll be cooking place the chicken thighs, cover with water and bring to boil, cook for about 20 minutes. Remove chicken and let cool, remove the skin shred the chicken and cut into bite size pieces.
  2. In a stock pot place the butter and melt. Add the carrot, celery, garlic and onion and cook for a few minutes on medium heat until the onions are translucent. Add the flour and stir and cook until the flour is completely incorporated. Add the stock and bring the mixture up to a boil to thicken. If too thick add a little more stock. Lower the heat to a simmer add the chicken, cover and let cook for about 20 minutes.
  3. While the soup is cooking begin the dumplings.
  4. Sift the flour, baking powder, and salt into a bowl. Using a pastry cutter cut in the shortening, then add the milk and stir to combine completely. Turn the dough out onto a lightly floured surface and knead 5 or 6 times to form a ball. Press or roll out to about a 1/2 inch thick square. Cut the dough into 1/2 inch squares.
  5. Bring heat up to a light boil, add the dumplings and peas to the pot cover and let cook about 20 minutes until center of dumplings are done.
  6. Once the dumplings are cooked take off heat let boiling subside and then add the half & half stirring as you add. Ladle into bowls garnish with the chopped parsley over each dish.
Notes
  1. The amounts in the recipe are also approximate use as many vegetables as you think you'll need, add more chicken if you want, this dumpling recipe will serve 4 - 6 easily. My recipe gives you a thick rich soup that's a great dinner on a cold night!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/