Country Pate Recipe Julia Child Recipe For Lasagna Recipe For Chicken

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COUNTRY PATE



Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

Steps:

  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  • Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  • Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST



Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

JULIA CHILD'S ROAST CHICKEN



Julia Child's Roast Chicken image

A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and then keep the shredded chicken/chicken pieces in the freezer for use in salads or on sandwiches.

Provided by KellyMac6

Categories     One Dish Meal

Time 1h35m

Yield 1 3 pound chicken, 4 serving(s)

Number Of Ingredients 8

3 lbs roasting chickens or 3 lbs frying chicken
3/4 teaspoon salt
6 tablespoons softened butter
1 small sliced carrot
1 small sliced onion
1 tablespoon good cooking oil
1/2 tablespoon minced shallots or 1/2 tablespoon green onion
1 cup brown chicken stock, canned chicken broth or 1 cup beef bouillon

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
  • Truss the chicken and dry it thoroughly.
  • Rub the skin with 1 Tb. butter.
  • In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
  • Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
  • Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
  • Reduce oven to 350 degrees.
  • Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
  • Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
  • Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
  • When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
  • While the chicken is sitting, remove all but two tablespoons of fat from the pan.
  • Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
  • Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
  • Pour a spoonful over chicken and serve the rest at the table as gravy.

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