Chicken Pot Pie
|Roasting chicken||6 Pound, cut into 6 or 8 pieces|
|Celery stalks||2 Medium, including the green leaves, cut into 3-inch pieces|
|Crumbled dried saffron/Ground saffron - 1/4 teaspoon||1⁄4 Teaspoon|
|Salt||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Whole black peppercorns||6|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Boiling potatoes||2 Medium, peeled and coarsely chopped|
|Pot pie square||1⁄2 Pound|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1 In a heavy 6- to 8-quart casserole, combine the chicken and water.
2 Bring to a boil over high heat.
3 Skim off the foam and scum as they rise to the surface.
4 Add the pieces of celery, saffron, 1 tablespoon of salt and the peppercorns, and lower the heat.
5 Simmer partially covered for about 1 hour.
6 Using a slotted spoon, transfer the chicken to a plate.
7 Through a fine sieve, strain the stock and return 2 quarts to the casserole.
8 Using a small sharp knife, remove the skin from the chicken and cut the meat from the bones.
9 Discard the skin and bones.
10 Slice the meat into 1-inch pieces and set aside.
11 Add the chopped celery, potatoes and the remaining 2 teaspoons of salt to the casserole.
12 Bring to a boil over high heat.
13 Drop in the potpie squares and stir briefly.
14 Cook briskly, uncovered, for about 15 minutes, until the noodles are tender.
15 Stir in the reserved chicken and parsley and cook for a minute or so to heat them through.
16 Correct the seasoning.
17 Into heated individual bowls, ladle the chicken potpie and serve at once.