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Poultry - Chicken Wellington Post by :srinivasraju Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1046

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Poultry - Chicken Wellington


1/2 cup butter or margarine, softened
4 ounces cream cheese, softened
1 cup all-purpose flour


4 each chicken breast halves, boned, skinless
2 teaspoons butter or margarine, melted
salt and pepper to taste
3/4 cup chicken broth
1/4 cup water
1 each carrot, large, sliced
3/4 cup mushrooms, sliced
1 tablespoon butter or margarine, melted


1 each egg
1 teaspoon water

Veloute' Sauce

3/4 cup chicken broth
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare Pastry

Combine 1/2 cup butter and cream cheese; mix well. Add flour; stir with a fork until all ingredients are moistened. Remove a 1" ball of dough; divide remaining dough into 4 portions. Chill 1 hour.

Prepare Filling

Saute chicken in 2 T butter for 2 min. on each side; remove from pan. Sprinkle lightly with salt and pepper; set aside.

Combine chicken broth, water and carrots in a small pan and bring to a boil. Cover, reduce heat and simmer 8-10 min. or until crisp -tender. Drain and set aside.

Saute mushrooms in 1 T butter; drain and set aside.

Assemble and Bake

Preheat oven to 425° F.

Roll out 4 large portions of pastry on a lightly floured surface into 1/8" thick circles. On each, arrange 1/4 of the carrot slices,1/4 of the mushrooms and 1 chicken piece. Fold 2 opposite edges over filling; then fold over 2 remaining opposite edges. Invert and transfer to a baking sheet. Roll out 1" ball of pastry to 1/8" thickness; cut into 8 thin strips. Place 2 strips on top of each Wellington, forming a letter X. Beat together egg and water. Brush top with egg mixture. Prick top several times with a fork.

Bake at 425 degrees F for 15-l8 min. or until golden. Serve with Veloute' Sauce.

Veloute' Sauce

Combine chicken broth and water and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, until lightly browned. Gradually add broth; cook over medium heat, stirring constantly until thickened. Stir in salt and pepper and cook, stirring constantly over medium heat until mixture is reduced to 1 1/4 cups.

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Poultry - Chicken Wellington For 50 Poultry - Chicken Wellington For 50

Poultry - Chicken Wellington For 50
2 lbs fresh mushrooms diced 1 lb fresh onion, diced 1/2 lb fresh celery, diced 1 tsp mixed herbs 50 (4 oz) raw chicken breasts, boneless and skinless 50 (5") puff pastry squares Preheat oven to 375° F.Saute veggies lightly. Brown chicken breasts on grill or under broiler. Lay out pastry and spoon l oz. of veggies onto each one.Place one chicken breast on each square; wrap pastry around each one sealing with a little water. Brush with egg. Bake at 375 in a convection oven for 20 minutes or in a reg oven for 25 minutes or until golden brown.

Poultry - Chicken -  Chicken Under A Brick Poultry - Chicken - Chicken Under A Brick

Poultry - Chicken -  Chicken Under A Brick
Chicken under A Brick 1 chicken, about 3 lbs Marinade: 5 garlic cloves, crushed 3 tbsp. olive oil 1 tsp. whole oregano 1 tsp. whole rosemary salt and pepper to taste juice of 1 lemon 3 tbsp. dry white wine Preheat oven to 375 F. Place two bricks, each wrapped in aluminum foil, in the oven to heat for 1 hour before baking chicken. Cut chicken in half. Prepare marinade by blending together garlic, oil, rosemary, oregano, salt and pepper to taste. Rub chicken well with marinade. Allow to sit for 1 hour, turn and rub again once or twice more.