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September 2nd, 2006 | #1 |
Senior Member
Join Date: Nov 2005
Location: Strummerville
Posts: 1,958
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Chicken Velvet Soup/Imperial Chicken
(two seperate recipies with chicken)
IMPERIAL CHICKEN 3 cups Japanese breadcrumbs 1cup parmesean cheese 1/4 cup dried parsley 1 Lb melted butter 1 Tbls minced garlic deboned chicken breasts Dip chicken breasts in butter &garlic then coat heavily with breadcrumb mixture pushing breadcrumbs into chhicken with the palm of your hand. Breadcrumbs should cover chicken completely. Cook at 350 until done (approx 45 min to one hour) CHICKEN VELVET SOUP 1 large yellow onion 5 stalks celery 15 oz chicken base (not boullion) 2 tbs minced garlic 2 lbs butter 2 cups flour (approx) 5 lbs diced cooked chicken 3 gallons water 1 tbs black pepper 1 tbs salt 1 tbs white pepper Cut onion and celery and pulse to small pieces in food processor. Put onion, celery and garlic in large pot with small amount of cooking oil or butter and cook until transparent (not brown). Mix water and chicken base until dissolved and put in pot with celery, onion ect. Heat until rolling boil. Heat butter in saucepan or skillet until melter and add flour with wire wish until mixture is the consistancy of wet playsand. Wisk flour mixture into pot until soup is thick enough to drip slowly off the back of a large spoon. Heat soup to boiling once again. Simmer and add chicken and spices. Chicken should be warm when added to soup. |
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