CookEat Recipe
Chicken Soufflé
Finely chopped cooked chicken and Parmesan folded into a thick white sauce with eggs, baked until lightly browned and risen.
Method
Steps
Step 1
Gather the ingredients: 80 g cooked chicken meat, skin and bones removed, finely chopped; 50 g plain flour; 30 g butter; 20 g grated Parmesan; 250 ml milk; 4 eggs, separated; A pinch of salt.
Step 2
Heat the oven to 180°C. Use freshly cooked chicken or safely refrigerated roast-chicken leftovers: the meat must have been chilled promptly within 2 hours and kept at 4°C or colder for no more than 2–3 days. Do not use leftovers that have already been reheated. Chop the skinless, boneless meat very finely.
Step 3
Melt the butter in a saucepan, stir in the flour and cook gently for about 1 minute without browning. Whisk in the milk gradually and cook, stirring, until very thick and smooth, about 5–7 minutes. Remove from the heat and let it stop bubbling.
Step 4
Mix in the Parmesan and salt, then the four yolks and finely chopped chicken. Beat the four whites in a clean bowl to firm peaks and fold gently into the thick chicken mixture, keeping as much air as possible.
Step 5
Spoon into a clean ovenproof serving dish of about 1.2 litres, leaving room to rise. Bake immediately for about 25–35 minutes until lightly browned, risen and set, with at least 74°C at the centre. Serve hot straight from the baking dish. If preparing a cold service, cool promptly in a shallow container and refrigerate; do not leave the cooked egg-and-chicken dish standing at room temperature. Discard any uneaten portion made with reheated chicken leftovers.
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