Yield: 4 Servings
|1||Chicken; cooked & deboned|
|1 cup||Baby onions|
|2 cups||"Chicken Soup Stock" (see recipe) or chicken broth|
|2 tablespoons||Each butter & flour; cooked to form a roux|
|2 tablespoons||Chopped fresh parsley|
|1||Recipe "Basic Easy Crust" (see recipe)|
|½ pounds||Salt pork|
|Salt & pepper to taste (be careful with the salt; the salt pork should do it.)|
The addition of salt pork to this dish certainly marks it as an old meal from the colonies. The combination sounds a bit strange to us, but salt pork was a common flavoring in the old days. People literally lived on salt pork and beans, thus the origin of the line about "scraping the bottom of the barrel." It was the salt-pork barrel, and when you touched bottom you were in serious trouble.
This is a very enjoyable dish and I have blanched the salt pork so that some of the saltiness and fattiness have been removed.
Cook and debone the chicken as in the previous recipe. Make stock if you wish just as above.
Parboil the onions for 5 minutes and then cool in cold water. Peel the onions and set aside.
Thicken the stock with the roux, as above. Add the paprika and parsley, along with the salt and pepper. Cut the salt pork into ¼-inch dice. Quickly blanch in boiling water and then drain and saut in a small frying pan until the pork begins to brown.
Drain the fat from the pan.
Mix the boneless chicken, onions, and sauce together. Place in a 2-½-quart casserole or souffl dish and top with the diced salt pork.
Roll out the crust and place on top.
Bake in a 375ø oven for 45 minutes.
Add a good corn dish, such as Fried Corn with Green Chile (see recipe), along with a green salad, and you will have full menu.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .