Pâté de Poulet en Croûte, in english named, Boned Stuffed Chicken Baked in a Crust. It was my Sunday Dinner. By the way, thanks for the video which Chef John (Food Wishes) shared. Enjoy the video and learn from it~
Here for Pâté de Canard/Poulet en Croûte Recipe!!
I copy it from the book, Mastering the Art of French Cooking, but I made it a little differently, I used chicken, I trust the chicken with the method from the video above, I used different stuffing with ground chicken meat, ham and bread crumbs to substitute pork and veal stuffing, I didn't brown it on a skillet but paint some butter on the chicken and baked it in the oven until it brown. I removed the string from the chicken before fold up with pastry dough, and different decorations. The rest of the steps are the same as I followed.
|I boned a chicken!!|
|Hmm.. a little leaked :( never mind, I'll do better next time!|
|Very sorry if the words is too small for you, please click and open to see it in original size.|
|After the fold-up with pastry dough and coated with egg glaze.|
|It's in the oven.. bake-bath..|
|Well, I serve it warm. It was perfect as well.|
|See how it look inside~|