Poached Chicken (Continued)

The Chicken Breast
The soup was so delicious, now, it is more about poached chicken, remember that the chicken breast was kept in its broth, and is ready to use for other dishes.  What are we going to do with the chicken breast, I think it is suitable for stuffing or sandwich filling.

Boned poached chicken breast

To make the stuffing or filling.
Drain the pieces from the broth, cut into small dice, add in some mustard, mayonnaise, salt and freshly ground pepper,  and a drop of olive oil, mix them together, place in a clean container, covered and refrigerated.

Avocado & dressed poached chicken

Choux Pastry and Sandwiches.
You need a ripe but firm avocado, to mix with chicken mixture.  Slice the avocado thinly add some chopped fresh herbs, combine these two components together for the filling of choux pastry rounds.     Serve as a part of a high tea or a part of a cold platter for luncheon.

Stuffed choux pastry with avocado and chicken

Light choux pastry round with the stuffing

The sandwiches
Using semi frozen bread, white or brown as you like to make layers sandwiches.  Butter four slices of bread and fill with the chicken mixture, egg and cheese, and avocado.   Trim the crust properly and cut into three strips.  They look pretty, beautiful and festive.

Layer Sandwiches or Club Sandwiches

Delicate and delicious club sandwiches

The soup was delightful, and more soup was kept in a tureen for the next meals.  Another way to serve the soup, instead of ladling it onto a bowl, serve it on a tureen, and cut the chicken off the bones into small pieces.

Serving the soup in a tureen for a family can be fun too.  A half pot of the soup is enough to fill up the tureen, and refrigerated until you need it.   It is time now to serve for dinner, what you need is to reheat the soup.  Soup with a pastry lid and two pieces of ready made puff pastry are enough to cover the tureen.

It is ready to be baked in a hot oven.

1. First light up the oven to 200 degrees C. Cut two circles of the pastry, large enough to overlap the rim of tureen by 3 cm.  Cover tureen with pastry and press overlapping pastry firmly on to sides. Refrigerate for 25 minutes.
2. Brush pastry with egg mixture and bake in the preheated oven for 18 minutes or until the pastry is golden brown.  The soup is hot, and the pastry looks rustic golden brown, very useful.

Serving the Soup

To serve: carefully cut out a circle from the centre of the pastry lid and remove.  Put a ladle in the tureen and replace pastry circle (courtesy of VOGUE-wine & food cookbook).

Poached chicken breast with parsley sauce
garnished with potato rosti

Note: Another poached chicken breast of this preparation can be served with sauces. Baked creamy potato, served with poached chicken breast with parsley sauce.  Or yellow rice served with poached chicken breast and garnished with hot and spicy coconut sauce if you prefer Asian flavour.  

Until Next Post

Thanks For Visiting My Blog

Susy