Whole chicken pie

4 servings Prep: 20 mins, Cooking: 1 hr 15 mins
Rate this recipe
It is easy, yet delicious and very 16th Century!

By Food24 November 02 2015
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Ingredients (11)

1 whole chicken
250 g mushrooms — finely chopped
30 g butter
125 g bacon — chopped
1.25 ml cloves — ground
10 ml fresh thyme
salt and freshly ground black pepper
puff pastry
1 eggs — beaten
string
tin foil
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Method:

Preheat the oven to 190 ° C.

Fry the mushrooms on high heat in butter until brown. Remove from the heat and add the chopped raw bacon, cloves and thyme. Season with salt and pepper.

Loosen the chicken skin with your fingers – also the skin of the thighs and wings. Insert the mushroom and bacon mixture everywhere under the skin of the chicken. Rub olive oil all over the chicken. Season the outside with salt and pepper. Cover the wings with foil. String the wings and thighs together.

Bake in oven for 35 minutes. Remove the foil and string and let the chicken cool for 15 minutes.

Place the puff pastry over the chicken. Press and softly close the pastry on the sides. Brush with egg yolk and bake for another 40 minutes until golden brown.

Rest for 10 minutes and then let the Tudor festivities begin.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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