INGREDIENTS
3 kg whole chickens
5 ml (1 tsp) salt
6 black peppercorns
4 cloves
2 bay leaves
30 ml (2 tbsp) white vinegar
2 celery sticks, roughly chopped
2 onions, finely chopped
2 carrots, peeled and cubed
875 ml (3½ cups) water
SAUCE
60 ml (4 tbsp) CLOVER Mooi River butter
60 ml (4 tbsp) cake flour
625 ml (2½ cups) chicken stock
1 ml salt
pinch of black pepper
125 ml (½ cup) CLOVER fresh cream
PUFF PASTRY
extra CLOVER Mooi River butter for greasing
800 g (2 x 400 g rolls) puff pastry dough
30 ml (2 tbsp) CLOVER full cream milk
1 egg
Method
Preheat the oven to 200 °C.
Put the chicken, salt, black peppercorns, cloves, bay leaves, white vinegar, onions, carrots and water into a large pot.
Cook the chicken for 2 hours until done. Let it cool somewhat, and take the chicken out of the stock.
our the stock through a sieve. Set the stock aside.
Spoon out the onions and the carrots and set aside.
Flake the chicken finely. Stir in some of the onions and the carrots.
SAUCE
Melt the butter in a saucepan and stir in the cake flour. Add the chicken stock slowly while stirring the mixture, and let it simmer until the sauce has thickened. Season to taste.
Remove from heat and stir in the cream. Pour the sauce over the chicken mixture and stir.
PUFF PASTRY
Grease an ovenproof dish well with butter.
Roll out the puff pastry dough. Line the base and the sides of the oven dish.
Spoon the chicken mixture into the prepared oven dish.
Roll the remaining puff pastry over the chicken mixture and squeeze the dough down onto the edges.
Decorate the top of the pie with the remaining puff pastry dough.
Put some of the milk and egg mixture onto the top of the pie.
CLOVER INGREDIENTS USED IN THIS RECIPE
