Cream Of Chicken Pepperpot
Total Time: 3 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 3 hrs
Ingredients
- Servings: 6
- 2 tablespoons kosher salt
- 1 teaspoon peppercorn
- 3 carrots, coarsely chopped
- 1 onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 gallon cold water
- 1 whole fryer chicken
- oil, for, sauteing
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced green bell pepper
- 1/2 cup butter
- 1/2 cup flour
- 1 pint heavy cream
- salt
- black pepper
- tabasco sauce
Recipe
- 1 add salt, peppercorns, carrot, onion and celery to water.
- 2 bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
- 3 skim impurities from top of water as the chicken cooks.
- 4 when done, strain remaining stock and set aside.
- 5 remove meat from bones and set aside.
- 6 saute diced bell peppers.
- 7 stir in reserved chicken, set aside.
- 8 in a skillet, combine butter and flour.
- 9 cook over low heat until the mixture is thick and golden, about 1/2 hour.
- 10 to reserved stock add cream, chicken and peppers and salt and pepper to taste.
- 11 bring to a boil.
- 12 whisk in flour and butter mixture.
- 13 add tabasco to taste.
- 14 simmer until flavors blend.
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