Chicken Recipes

CHICKEN AND GAME PIE

A rich filling of chicken and dark meat, spiced with ginger.

INGREDIENTS
1 pound boneless chicken and game meat
(plus the carcasses and bones)
1 small onion, halved
2 bay leaves
2 carrots, halved
a few black peppercorns
1 tablespoon oil
3 ounces lean bacon, rinded and
chopped
1 tablespoon all-purpose flour
3 tablespoons sweet sherry or Madeira
2 teaspoons ground ginger
grated rind and juice of 1/2 orange
12 ounces frozen puff pastry, defrosted
beaten egg or milk, to glaze
salt and black pepper

SERVES 4

1. Place the carcasses and bones in a pan, with any giblets and half the onion, the bay leaves, carrots and black peppercorns. Cover with water and bring to a boil. Simmer until reduced to about 11/4 cups, then strain the stock.

2. Cut the chicken and game meat into even-size pieces. Chop the remaining onion, then fry in the oil until softened. Then add the bacon and meat and fry for a few minutes. Sprinkle on the flour and stir until beginning to brown. Gradually add the stock, stirring as it thickens, then add the sherry or Madeira, ginger, orange rind and juice, and seasoning. Simmer for 20 minutes.

3. Transfer to a 4-cup pie pan and allow to cool slightly. Use a pie funnel to help hold up the pastry.

4. Preheat the oven to 425°F. Roll out the pastry to 1 inch larger than the dish. Cut off a 1/2-inch strip all around. Dampen the rim of the pan and press on the strip of pastry. Dampen again and then lift the pastry carefully over the pie, sealing the edges well at the rim. Trim off the excess pastry, use to decorate the top, then brush the pie with egg or milk.

5. Bake the pie for 15 minutes, then reduce the oven temperature to 3 75°F and bake for another 25—30 minutes.