Chicken Pot Pies with Chanterelles
"For these pot pies, chef Scott Parker first brines and roasts the chicken. Then he collects the rendered fat to use in his homemade puff pastry. If you're short on time, though, use purchased frozen puff pastry, thawed. Cut and bake following the directions for Chicken-Fat Puff Pastry. For ease of preparation, brine and roast the chicken and make the pastry the day before assembling the pies...."
INGREDIENTS
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2 tablespoons olive oil
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1 1/2 cups chopped carrots
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1 1/2 cups chopped celery
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1 1/2 cups chopped onion
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2 garlic cloves, chopped
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2 large fresh thyme sprigs
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2 bay leaves
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1 teaspoon whole black peppercorns
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16 cups water, divided
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1/2 cup coarse kosher salt
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1/4 cup sugar
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4 cups ice cubes
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1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry
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1/3 cup milk
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4 garlic cloves, peeled
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1/3 cup water
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3 tablespoons cornstarch
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3 tablespoons olive oil, divided
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1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped
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3 cups 1/2-inch cubes peeled carrots
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3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
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3 cups 1/2-inch cubes peeled white-skinned potatoes
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2 tablespoons chopped fresh thyme
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3 1/2 cups (or more) low-salt chicken broth
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1 10-ounce package frozen peas, thawed
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1 cup heavy whipping cream
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4 teaspoons fresh lemon juice
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3/4 teaspoon hot pepper sauce
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1/2 teaspoon white truffle oil (optional)
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Chicken-Fat Puff Pastry
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6 2-cup ramekins or soufflé dishes
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