Page 462 - YC Cooking School

Ladle
Strainer

Saucepan
Kitchen spoons
Whisk

What to do:

1. Place the whole chicken into a large pot and add the carrots, onion, celery, bay leaf,
peppercorns and tarragon.
2. Cover with cold water and bring to the boil, skimming off any impurities that rise to
the surface.
3. Reduce the heat and simmer gently for about 45 minutes or until the chicken is

cooked through.
4. Remove the chicken from the pot and set aside to cool.
5. Strain out the vegetables, increase the heat and cook the remaining stock until it
reduces by ¾ or until you are left with about 600ml. Set aside and get going with the
roux.
6. To make the roux, melt the butter in a saucepan until it starts to foam.
7. Add the flour and stir to combine.

8. Reduce the heat and cook for 8-10 minutes, allowing the roux to colour slightly. Note:
You will now have a blond roux.
9. Gradually add the warm stock and the sherry to the roux and whisk to combine until
smooth.
10. To finish, bring the sauce to the boil and season to taste before setting aside.

Chicken and tarragon pie

Serves 6 | Preparation time: 10 minutes | Cooking time: 30-40 minutes

What you’ll need:

Ingredients

1 x 1.5kg whole chicken, cooked (from recipe above)

40g butter
100g bacon, chopped
2 leeks, washed and roughly chopped
600ml velouté sauce (from recipe above)
200ml cream
Zest of 1 lemon

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