CookEat Recipe
Chicken Haag
A macaroni-lined chicken timbale with a veal, bacon and egg-yolk force, baked in a covered water bath and served with Madeira sauce.
Method
Steps
Step 1
Use a whole raw chicken weighing three pounds before preparation. Singe any remaining down, draw it, remove the head and feet and truss it. Clean the leeks, celery and herbs. For the garlic aromatic, use one small whole peeled raw clove.
Step 2
Put the chicken in a saucepan with four quarts of water, one tablespoon of salt, half a teaspoon of black pepper, three branches of parsley, one branch of chervil, the garlic, two leeks, two branches of celery, one bay leaf, one sprig of thyme and two whole spice cloves. Cover and boil gently for about one hour and twenty-five minutes as a guide, continuing until the chicken reaches 82°C in the thickest parts, away from bone.
Step 3
Lift the chicken onto a dish and keep it hot at 60°C or above. Strain the broth into another saucepan, discarding the strained aromatics. Measure one actual quart of this broth for the roux.
Step 4
Boil the three ounces of dry macaroni in salted water for about forty minutes as a guide, until soft enough to line the mould. Drain it and mix it with the one ounce of grated Parmesan and one ounce of the butter. Keep the macaroni hot at 60°C or above until lining the mould.
Step 5
Finely hash the three ounces of lean raw bacon. Pound it with one ounce of lean raw veal and one egg yolk to make the force. Keep this raw mixture at 4°C or below until needed, and keep its utensils separate from the cooked chicken and macaroni.
Step 6
In a saucepan, mix the remaining measured ounce of butter with two ounces of flour and cook to make a roux. Gradually stir in the measured quart of chicken broth, bring to a boil and reduce for about twenty minutes as a guide. Remove from the heat, cool promptly in a shallow container and chill to 4°C or below before adding the raw force.
Step 7
Gradually mix all the raw force into the cooled roux mixture. Add half a teaspoon of salt, one saltspoon of cayenne pepper, one saltspoon of grated nutmeg and the remaining two egg yolks. Mix briskly for about five minutes, then assemble promptly.
Step 8
Heat a conventional oven to 160°C. Lightly butter a plain, oven-safe two-quart pudding mould with an oven-safe lid. Line its base and sides with all the prepared macaroni.
Step 9
Spread three-quarters of the force around the inside of the macaroni lining. Untruss the chicken, remove its bones and cut all the edible chicken into small dice. Arrange all the diced chicken in the centre, then cover it with all the remaining quarter of the force.
Step 10
Cover the mould with its lid and stand it in an oven-safe pan. Pour hot water into the pan to half the height of the mould. Bake in the conventional oven for about one and a half hours as a guide, continuing as needed until the force is set throughout and the centre and force layers reach 74°C.
Step 11
Remove the mould carefully from the water bath. Unmould the whole timbale onto a hot serving dish, pour hot finished Madeira sauce over it and serve promptly.
Cooked it? Rate it.
Cooked 0 times