TANGY ROASTED CHICKEN AND MOREL POTPIE

Roasted TABASCO® Chicken

Ingredients Weight Measure
Chicken, whole 3-1/2 lbs.
Salt, divided 2 tsp.
Vidalia onion, medium size, sliced 1-1/2 cups
Garlic cloves, sliced 3 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Worcestershire sauce 1 Tbsp.
White wine 1/2 cup
Olive oil 2 Tbsp.
Black pepper, ground, fresh 1/2 tsp.
Basil, chopped 2 tsp.

Stock

Ingredients Weight Measure
Chicken, roasted, bones, skins and pan drippings 1 ea.
Bay leaf 1 ea.
TABASCO® brand Original Red Sauce
White wine 2 cups
Water 3 qts.

Cornmeal Crust

Ingredients Weight Measure
All-purpose flour 1 cup
White cornmeal 3 Tbsp.
Salt 1/4 tsp.
Butter 6 Tbsp.
TABASCO® brand Original Red Sauce 2 shakes
Water, iced 4-1/2 Tbsp.
Egg white (reserve) 1 ea.

Velouté Filling

Ingredients Weight Measure
Butter (or chicken fat) 3/4 cup
Carrots, sliced 1/4 lb.
Celery, diced 1/4 lb.
Vidalia onions, diced 1/2 lb.
Yukon Gold potatoes, medium diced 1/2 lb.
Green beans, chopped into 2" segments 1/4 lb.
All-purpose flour 3/4 cup
Morel mushrooms, sliced 4 oz.
Chicken, meat, diced 3 lbs.
Reserved stock
TABASCO® brand Original Red Sauce 2-3 shakes
Salt 1-1/2 Tbsp.
Pepper, black, freshly ground 1 tsp.
Ingredients Weight Measure

Method

  1. To prepare the Roasted TABASCO® Chicken, remove the giblets and then rinse the chicken and pat dry. Sprinkle a pinch of salt into the chicken cavity.
  2. To make the marinade, place Vidalia onions and garlic in bowl. Add the TABASCO® Sauce, Worcestershire sauce, white wine, olive oil, black pepper, basil and remaining salt. Let marinade sit for 10 minutes.
  3. Stuff the onion and TABASCO® Sauce mixture into the cavity of the chicken. Place the chicken breast-side down in a roasting pan. Pour remaining juices over the chicken and refrigerate for 20 minutes.
  4. Turn chicken breast-side up and roast in the oven at 350°F for 1 hour and 20 minutes. Let cool.
  5. Pick the meat off the bones, dice the meat and place the meat in the refrigerator.
  6. To prepare Stock, place the chicken bones, skin, pan drippings and bay leaf into a large stockpot. Add TABASCO® Sauce, white wine and cover with water. Bring to a boil and let simmer 1-1/2 hours.
  7. Strain the liquid into a bowl and let cool. Discard bones and skin. Skim fat from the top of the cooled liquid and reserve for the velouté.
  8. Refrigerate stock and fat.
  9. To prepare the Cornmeal Crust, measure the flour, cornmeal and salt into a mixing bowl. Cut in the butter. Add the TABASCO® Sauce and ice water and mix until the dough just begins to pull together.
  10. Pat dough into a ball, wrap in wax paper and chill at least 30 minutes.
  11. To prepare the Velouté Filling, clean and prepare all the vegetables.
  12. In a stockpot, heat the butter or the reserved skimmed fat from the stock. Add the carrots, celery, onions and potatoes (in that order) and sauté. Cook for about 4 minutes; add the green beans and cook for an additional 6 minutes.
  13. Add the reserved stock and bring to a boil and then reduce to a simmer.
  14. Add 2-3 shakes of TABASCO® Sauce and simmer for 15 minutes. Season to taste with salt and pepper, pour into container and chill.
  15. To assemble the dish, preheat oven to 400°F.
  16. Pour the TABASCO® chicken and velouté into a large ovenproof dish.
  17. Roll out the dough and place on top of the dish. Crimp the edges of the dough and cut a vent into the top of the crust.
  18. Make an eggwash by whisking the egg white for a few minutes. Brush the wash over the crust.
  19. Place dish on metal sheet pan and bake for 1 hour until internal temperature is 180°F.

Yield: 1 10-in. pie