This is a recipe that used to be the “standard” at weddings and other large family occasions. Over the years it has disappeared from the chefs’ menus to be replaced by a lot simpler chicken dishes to optimise costs and profit.
It requires a little bit of preparation time but it is very nice and can still make a big impression on the plate for a friends dinner.
Ingredients:
- Chicken legs and/or tights as you prefer
- bechamel
- Mushrooms (with shallots if wanted)
- Chicken stock cubes
- parsley
- butter
How to make :
- Cook the chicken legs/tights in a chicken stock pot.
- Once cooked take all the meat off the bones and discard any cartilages and skin
- Keep some of the stock for the next steps
- Chop the mushrooms and add some parsley and let simmer (use a bit of the chicken stock for this0
- Make a fairly thick bechamel. (melt butter, then add a bit of flour, then add water to reach required thickness)
- Mix all the ingredients and add to the Vol au Vent cases.
- Finish in the oven before serving.
Optional, get all men out of the kitchen and get them to do “manual” tasks such as taking out weeds from the grass in the garden…
