chicken broth, 49.5 ounces
celery stalk, cut into chunks
tarragon, fresh minced
potato, peeled, cut into 1/2" chunks
carrots, cut into 1/2" diagonal slices
button mushrooms, quartered
This refined version of an old American classic has a rich, flaky, meaty-tasting crust, thanks to its mixture of lard and chicken fat.
The latter is a handy byproduct of the precooking of the chicken the day before.
Make sure the chicken fat is good and cold when making the crust.
Season chicken parts to taste with salt and pepper.
Melt 2 tablespoons butter and oil together in soup pot.
Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil.
Reduce heat and simmer until chicken is tender, 20-30 minutes.
Cover and refrigerate overnight.
Next day, skim cold chicken fat off top of broth.
Reserve 1/4 cup fat for making rich pastry crust.
Keep reserved chicken fat in refrigerator.
Heat broth and remove chicken.
Skin and bone chicken parts.
Discard skin and bones.
Cut meat into 2" chunks and set aside.
Reduce over high heat to 3 cups.
Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth.
Bring to boil and boil 1 minute.
Season to taste with salt and pepper.
Cook pearl onions, potato, sliced carrots and broccoli separately in boiling water until tender, 5-10 minutes each.
Toss together cooked chicken, cooked vegetables and mushrooms.
Stir in chicken-tarragon sauce.
Divide into 4 (2 cup) oval casseroles.
Make rich pastry crust.
Divide dough in half and gather into 2 small flattened rounds.
Roll first half on lightly floured board to 1/4" thick.
Cut dough to fit tops of 2 casseroles, leaving enough dough to overhang edges by 1".
Repeat with second half of dough.
Brush edges of casseroles with egg yolk and place crusts atop casseroles.
Make 4 triangular cuts in center of each crust and fold back tips of triangles.
Brush crust with egg yolk (save egg whites for another use).
Bake at 400 until crust is golden brown and contents hot and bubbly, 20-30 minutes.