Cream of Chicken Pepperpot |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 6 |
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Ingredients:
2 tablespoons kosher salt |
1 teaspoon peppercorn |
3 carrots, coarsely chopped |
1 onion, coarsely chopped |
1 celery rib, coarsely chopped |
1 gallon cold water |
1 whole fryer chicken |
oil, for, sauteing |
1/2 cup finely diced yellow bell pepper |
1/2 cup finely diced red bell pepper |
1/2 cup finely diced green bell pepper |
1/2 cup butter |
1/2 cup flour |
1 pint heavy cream |
salt |
black pepper |
tabasco sauce |
Directions:
1. Add salt, peppercorns, carrot, onion and celery to water.
2. Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours.
3. Skim impurities from top of water as the chicken cooks.
4. When done, strain remaining stock and set aside.
5. Remove meat from bones and set aside.
6. Saute diced bell peppers.
7. Stir in reserved chicken, set aside.
8. In a skillet, combine butter and flour.
9. Cook over low heat until the mixture is thick and golden, about 1/2 hour.
10. To reserved stock add cream, chicken and peppers and salt and pepper to taste.
11. Bring to a boil.
12. Whisk in flour and butter mixture.
13. Add Tabasco to taste.
14. Simmer until flavors blend.
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