Mediterranean Chicken Pie
|Roasting chicken||5 Pound (1 Whole)|
|Unsalted dripping||1 Tablespoon|
|Lean bacon slices||4 (1/4 Inch Thick)|
|Small mushrooms||1 Pound|
|Hard boiled eggs||4|
|Chicken stock||16 Ounce|
|Flour||1 1⁄4 Pound|
|Orange||1 , rind grated|
|Lemon juice||1⁄2 Tablespoon|
|Light cream||3 Tablespoon|
Rub a 5-lb. chicken with soft, unsalted dripping.
Place on a greased rack, in a roasting pan, uncovered, breast-side up, with the oven pre-heated to 450°F, Reg 8.
Reduce heat immediately to 350°F, Reg 4.
Baste frequently with the pan dripping and cook about 1 or 1 1/4 hours until nearly done.
Remove the chicken and the rack, leaving the dripping in the pan.
Cut chicken into serving pieces and place in a deep ovenproof pie dish.
Cut across into 1/4-inch wide strips 4 slices of lean bacon.
Put in a saucepan, pour boiling water over them and simmer for 10 minutes.
Drain, rinse with cold water and dry thoroughly.
Blanch and peel 12 very small onions.
Remove the stalks of 1 lb. small mushrooms.
Wash mushrooms thoroughly, rinsing 2 or 3 times.
In the fat remaining in the roasting pan cook the bacon, onions, mushrooms over high heat on top of the stove, until slightly brown.
Remove from the pan and add to the chicken.
Add 4 hard-boiled eggs, quartered.
Skim the fat from the roasting pan and stir into the remaining liquid 16 oz. chicken stock, 16 oz. port, the grated rind of 1 orange, the juice of 3 oranges, and 1/2 tablespoon lemon juice.
Heat over moderate fire.
In a saucepan, melt 3 oz. butter, blend with 1 oz. flour and, stirring continuously, cook until slightly brown.
Stir in the port mixture gradually.
Simmer over moderate heat, stirring continuously until it slightly thickens, 5 or 10 minutes.
Pour over the chicken in the pie dish and when cool put into refrigerator until next day.