Whole Chicken Pie
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Date: 2019-07-25
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Comments and reviews: 10
Pam Peerce-Landers
Made this last night using a 4. 6 lb chicken, the smallest I could find. Given that one dough recipe barely covered a 3. 25-3. 5 lb bird, I made 1. 5 times the dough recipe. To make a long story short, it was a disaster. The dough would not stick to the bird and the bird kept sweating, the skin kept getting wet. And, yes, I patted it dry with a paper towel before I started wrapping it. I am thinking that salting the outside of the bird was a mistake and promoted the continual release of moisture from the skin. The dough was also very hard to roll out initially (I refrigerated it for 8 hours) and kept cracking around the edges. Maybe I should have added more water than recommended? Anyway, would appreciate comments.
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Made this last night using a 4. 6 lb chicken, the smallest I could find. Given that one dough recipe barely covered a 3. 25-3. 5 lb bird, I made 1. 5 times the dough recipe. To make a long story short, it was a disaster. The dough would not stick to the bird and the bird kept sweating, the skin kept getting wet. And, yes, I patted it dry with a paper towel before I started wrapping it. I am thinking that salting the outside of the bird was a mistake and promoted the continual release of moisture from the skin. The dough was also very hard to roll out initially (I refrigerated it for 8 hours) and kept cracking around the edges. Maybe I should have added more water than recommended? Anyway, would appreciate comments.
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YochevedMiriam Russo
You had me going up to the point that you added the chicken juices from the pan into the sauce. Yikes. On my teensy little iPad screen, those juices were bright red. The color of blood - which it most likely could not have been, given the length of time and temperature you baked it. But it sure looked like it. . so oops. Thats it for me. Interesting idea, for sure. But since Im the mother hen of my baked chicken, I shall just say no to this one. No offense, of course, but upwards and onward to the next video
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You had me going up to the point that you added the chicken juices from the pan into the sauce. Yikes. On my teensy little iPad screen, those juices were bright red. The color of blood - which it most likely could not have been, given the length of time and temperature you baked it. But it sure looked like it. . so oops. Thats it for me. Interesting idea, for sure. But since Im the mother hen of my baked chicken, I shall just say no to this one. No offense, of course, but upwards and onward to the next video
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FoLLower95
My grandma has been making this for ever. But we never called it a Pie. Instead we just called it Chicken in a dough. My grandma pulls some of the skin and puts herbs and butter under it. The dough tho is made more like a dough for croissant - we make it layer-ish with tons of butter and folding then rolling then buttering some more, than folding and rolling and so on. My family puts some roughly chopped potatoes around the chicken too (outside the dough. It is indeed my favorite dish of all time.
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My grandma has been making this for ever. But we never called it a Pie. Instead we just called it Chicken in a dough. My grandma pulls some of the skin and puts herbs and butter under it. The dough tho is made more like a dough for croissant - we make it layer-ish with tons of butter and folding then rolling then buttering some more, than folding and rolling and so on. My family puts some roughly chopped potatoes around the chicken too (outside the dough. It is indeed my favorite dish of all time.
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Anna Morris
Hi, Chef John Somewhere I saw that you invited requests from viewers. I just watched half a dozen videos on Native American fry bread. Like Navajo fry bread for instance. The recipes vary a bit. I have tried to make this but have never created the delicious product natives make. Would this be something you would consider trying on a video? It can be served with a variety of toppings or with honey or jam so there are lots of possibilities to create more than one video. Thanks
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Hi, Chef John Somewhere I saw that you invited requests from viewers. I just watched half a dozen videos on Native American fry bread. Like Navajo fry bread for instance. The recipes vary a bit. I have tried to make this but have never created the delicious product natives make. Would this be something you would consider trying on a video? It can be served with a variety of toppings or with honey or jam so there are lots of possibilities to create more than one video. Thanks
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Carla Tate
I was inTRIGued. BY the title. OF this video. But as I watched I was SOON distracted. BY the cadence. OF the presenter, whose idiosynCRATic delivery. WAXED and waned. LIKE the tide. OF the ocean. With unLIKEly stresses on CERtain syllables. And soon I FOUND myself unABle to follow. WITHout giggling and being reMINDed of. The SIMilar style. of BarRACK Obama. (If he had a CASE of the hiccups) Cool recipe, thanks for posting and thanks for the smile. :)
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I was inTRIGued. BY the title. OF this video. But as I watched I was SOON distracted. BY the cadence. OF the presenter, whose idiosynCRATic delivery. WAXED and waned. LIKE the tide. OF the ocean. With unLIKEly stresses on CERtain syllables. And soon I FOUND myself unABle to follow. WITHout giggling and being reMINDed of. The SIMilar style. of BarRACK Obama. (If he had a CASE of the hiccups) Cool recipe, thanks for posting and thanks for the smile. :)
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Mary Sanchez
I confess, I get my fresh rosemary from a bank I drive past on my way to the greengrocer. They have upright rosemary bushes in the landscaping. It's too expensive to buy, and it keeps a long time in the fridge. They've got big one-way windows, but no one has ever come out and asked me just what the hell do you think you're doing? Amazing, how unobservant most folks are. Bad guys steal money. I steal herbs (you can't eat money.
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I confess, I get my fresh rosemary from a bank I drive past on my way to the greengrocer. They have upright rosemary bushes in the landscaping. It's too expensive to buy, and it keeps a long time in the fridge. They've got big one-way windows, but no one has ever come out and asked me just what the hell do you think you're doing? Amazing, how unobservant most folks are. Bad guys steal money. I steal herbs (you can't eat money.
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Mary Sanchez
The little flat part of the bird is her hand. She was a living creature. The main bones of that section are the metacarpal and the alular digit. I've seen PBS cooking shows that are very disappointingly misinformed, thinking that the wing is dark meat. It's part of a bird's flight system, and is white meat, despite its moist feel.
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The little flat part of the bird is her hand. She was a living creature. The main bones of that section are the metacarpal and the alular digit. I've seen PBS cooking shows that are very disappointingly misinformed, thinking that the wing is dark meat. It's part of a bird's flight system, and is white meat, despite its moist feel.
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Mary Sanchez
Kind of reminds me of cooking a fish wrapped in packed salt. and when it's done, you crack the salt casing and remove it. But with this, you can eat everything. And then there's the Poor Man's Chicken from China which is encased in potter's clay to bake. just make sure the clay is safe for food.
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Kind of reminds me of cooking a fish wrapped in packed salt. and when it's done, you crack the salt casing and remove it. But with this, you can eat everything. And then there's the Poor Man's Chicken from China which is encased in potter's clay to bake. just make sure the clay is safe for food.
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knots nchains
so, you said that the skin was crispy ish because the fat rendered out of the chicken. so if you were to add stuff under the skin this could be even more amazing? I'm thinking like spiced/herbed butter, eatable leaves, thinly sliced mushrooms, peppers, onion. like this sounds amazing.
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so, you said that the skin was crispy ish because the fat rendered out of the chicken. so if you were to add stuff under the skin this could be even more amazing? I'm thinking like spiced/herbed butter, eatable leaves, thinly sliced mushrooms, peppers, onion. like this sounds amazing.
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Tristen Naquin
personally i would have deboned the bird. It would make slicing SO much easier lol. just cut crosswise. and i was about to call you out on your undressed salad XD if I served Chef an undressed salad in class I would have failed lol
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personally i would have deboned the bird. It would make slicing SO much easier lol. just cut crosswise. and i was about to call you out on your undressed salad XD if I served Chef an undressed salad in class I would have failed lol
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