whole #chicken pie – 16th century tudor style pie

whole #chicken pie – 16th century tudor style pie

This is a chicken pie with a difference. Something quite unusual. I took all the ingredients of a chicken pie and placed these under the skin of the chicken. I then baked the chicken whole – under a blanket of puff pastry. It is easy, yet delicious and very 16 Century – A real Tudor style pie.

Whole Chicken Pie

Whole Chicken Pie

Whole chicken pie
1 whole chicken, 1.3 kg
250 g mushrooms, finely chopped
30 g butter
125 g bacon, chopped
1.25 ml ground cloves
10 ml fresh thyme
salt and pepper
15 ml olive oil
a pack puff pastry, thawed
1 egg, beaten
String
Aluminium foil

Preheat the oven to 190 ° C. Fry the mushrooms on high heat in butter until brown. Remove from the heat and add the chopped raw bacon, cloves and thyme. Season with salt and pepper. Loosen the chicken skin with your fingers – also the skin of the thighs and wings. Insert the mushroom and bacon mixture everywhere under the skin of the chicken. Rub olive oil all over the chicken. Season the outside with salt and pepper. Cover the wings with foil. String the wings and thighs together. Bake in oven for 35 minutes. Remove the foil and string and let the chicken cool for 15 minutes. Place the puff pastry over the chicken. Press and softly close the pastry on the sides. Brush with egg yolk and bake for another 40 minutes until golden brown. Rest for 10 minutes and then let the Tudor festivities begin.

2 Responses »

  1. Yes you can def do that! I read a book on Tudor food and had to do it whole. 🙂

  2. Alternatively, why not debone the chicken and stuff it with the other ingredients? It’ll be much easier to serve, and possibly more spectacular.

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