Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Chicken hash vanderbilt - A recipe by wefacecook.com


40 minutes


  • 1 3-pound roasting chicken, washed

    for stock:
    1 large onion, peeled and quartered
    1 medium carrot, peeled and sliced
    1 leek, cleaned and sliced
    2 sticks celery
    1 bouquet garni

    for sauce:
    2 tablespoons butter
    3 tablespoons flour
    2 cups chicken stock
    8 ounces mushrooms
    1 tablespoon butter
    2 tablespoons Parmesan cheese
    1 pound frozen peas


  • In a large soup pot, combine chicken and vegetables. Cover with water. Bring to a boil. Simmer for 30 minutes.
    Transfer chicken to a plate. Allow to cool. Skin chicken and debone. Cut all meat into cubes. Reserve.
    For the sauce:
    Melt butter in a large saucepan. Stir in the flour to make a roux. Strain 2 cups chicken stock over the roux. Whisk to thicken. Simmer for 10 minutes. Sauce should be medium-thick. add chicken and simmer for 5 minutes. Melt butter in a frying pan. Add mushrooms and sauté on high heat until all liquid is evaporated. Add to chicken.
    Spoon chicken mixture into a casserole baking dish. Sprinkle with Parmesan.
    Cook peas according to package directions. Drain and puree in a food processor.
    I add 1 or 2 tablespoons instant mashed potatoes to thicken peas. Spoon puree of peas in a pastry bag fitted with a star tube.
    Pipe all around edges of baking dish. Bake at 375 degrees until brown.
Have you tried the recipe?

Chicken hash vanderbilt