Chicken Chestnut Soufflé Recipes

CHICKEN AND CHEDDAR SOUFFLE

Steps:

• Special equipment: a 2-quart (8-cups) souffle dish
• Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
• In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
• In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

CHESTNUT SOUFFLé

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Gradually stir in flour with whisk; cook 2 minutes or until smooth and lightly browned. Gradually stir in milk; heat to boiling, stirring constantly until thickened.
• In small bowl, beat egg yolks. Slowly stir one-fourth of the hot milk mixture into yolks. Pour mixture back into saucepan; cook and stir 1 minute. Remove from heat; stir in chestnut puree, cheese, salt and pepper. Pour mixture into food processor. Cover; process 30 seconds or until smooth.
• In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold stiffly beaten egg whites into chestnut mixture. Spoon into ungreased 1 1/2-quart soufflé dish.
• Bake 45 to 50 minutes or until done. Garnish with fresh thyme sprig.

BRICK ROASTED CHICKEN WITH CHESTNUT STUFFING AND CHICKEN JUS

Steps:

• Preheat oven to 450 degrees.
• Cut backs, collarbones and wing tips from chickens and reserve.
• In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.
• In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.
• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes.
• Yield: 8 servings
• Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to
• desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste.
• Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard

CHICKEN WITH CHESTNUTS

Steps:

• Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
• Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
• Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.

CHESTNUT SOUFFLE

Steps:

• In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside.
• In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly.
• In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish.
• Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.

CHICKEN SOUFFLE

Steps:

• Place 2/3 bread crumbs in buttered 10x14 pan.
• Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
• Spread over bread crumbs.
• Spread remaining 1/3 bread crumbs on top.
• Sprinkle with cheese.
• Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
• Refrigerate overnight.
• Spread the cream of mushroom soup over.
• Set dish out until it reaches room temperature.
• Bake at 350 degrees for 1 hour.
• Add buttered crumbs to top and bake another 15 minutes.

CHICKEN-CHESTNUT SOUFFLé

Steps:

• Line a 9x13-inch dish with bread slices and top with chicken. Sauté mushrooms in butter and spoon over chicken. Top with water chestnuts, cheese, and soup mix. Combine mayonnaise, eggs, milk, and salt, beating well. Pour over cheese. Combine chicken and celery soups and pimento and spoon over casserole. Cover with foil and place in refrigerator overnight. Bake uncovered for 30 minutes at 350°. Top with crumbs and bake 15-20 minutes longer. Fun Fact: The Porcelain Tower of Nanjing in Nanjing, China, was a pagoda constructed in the 15th century during the Ming Dynasty, but was mostly destroyed in the 19th century during the Taiping Rebellion. When it was built, the tower was one of the largest buildings in China, rising up to a height of 260 feet with 9 stories and a staircase in the middle of the pagoda, which spiraled upwards for 184 steps. The tower was built with white porcelain bricks that were said to reflect the sun's rays during the day, and at night as many as 140 lamps were hung from the building to illuminate it. Reconstruction of the tower and temple grounds began in 2010.

CHESTNUT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, beat the egg yolks until thick and lemon colored.
• In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.
• In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture.
• Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.

WHITE CHOCOLATE AND CHESTNUT SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Position a rack in the center of the oven.
• Butter eight individual souffle dishes, each with a one-and-one-half- cup capacity. Sprinkle each with a little granulated sugar and shake out the excess.
• Put the chocolate pieces into a mixing bowl. Select a saucepan in which this bowl will fit neatly. Put an inch or so of water in the saucepan and bring to the simmer. Place the mixing bowl over, but not in, the water. Stir until the chocolate is melted and without lumps.
• Remove the bowl from the heat and continue stirring until the chocolate is cooled almost to room temperature.
• Put the eight tablespoons of butter and the brown sugar into the bowl of an electric mixer. Start beating the butter mixture while adding the yolks one at a time. Add the vanilla and chestnut puree and beat until smooth.
• Scrape the chocolate into the butter mixture and mix only until blended. If this is overbeaten, the mixture will become warm and separate.
• Beat the egg whites with the one- third cup of granulated sugar until they are shiny and hold soft peaks. Add about one-quarter cup of the beaten whites to the chocolate mixture.
• Scrape the chocolate mixture into the remaining beaten whites and fold gently. Pour an equal portion of the mixture into each of the prepared souffle dishes.
• Arrange the souffle dishes on a baking sheet and place in the oven. Bake 20 minutes or until the souffles are puffed and browned. Sift one teaspoon of confectioners' sugar over each souffle and serve.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.