This recipe is my mother’s variation on a dish served in a well-known restaurant in our city. I bear in mind consuming in that place virtually each Sunday, after going to Church. After we needed to transfer, mother most likely couldn’t half from it and determined to whip it up on her personal. As soon as we introduced it to our pot-luck dinners with our pals and it turned a daily. It was like bringing part of dwelling into our new dwelling.
As a child, the dish was identified to me as “Tropical Hen”. Ultimately, I noticed it’s a lot like rooster casserole or perhaps rooster potpie and a bit like rooster and dumpling. Nonetheless you’d wish to name it, it’s a fail-proof consolation dish. It’s hearty, warming and makes you simply wish to come again for extra.
For the rooster casserole base
- 4 kilos rooster breast and thighs
- 2 tbsp. butter
- 1 head garlic, peeled and chopped finely
- 1 giant onion, roughly chopped
- 2 celery stalks, chopped
- ¾ cup carrots, diced
- 3/4 cup inexperienced peas
- ¾ cup complete kernel corns
- 1 cup rooster inventory
- 1 ½ cup heavy cream
- ¼ cup contemporary parsley leaves, minced
- 1 tsp. dried thyme
- 1 tsp. sage powder
- Salt and pepper
For the topping:
- 6-8 medium dimension potatoes
- 1 cup milk
- Salt and pepper
- ½ cup grated cheddar cheese
Poach rooster in a pot till tender. Take the rooster and save the inventory. Shred rooster breast and thigh meat. Throw away the bones (or maintain for inventory making).
In a skillet, over low warmth, sauté butter, garlic and onions. Add shredded rooster meat, celery, carrots, inexperienced peas and corn. Sauté for 2-3 minutes and add rooster inventory, cream, parsley, thyme and sage. Stir and season with salt and pepper. Let simmer for a couple of minutes till inventory is lowered all the way down to a creamy base. Pour on a baking dish and put aside.
Boil potatoes till mushy. When finished, (let it cool for some time) peel potatoes and mash in a bowl. Potatoes needn’t be completely mashed and easy. Occasional lumps make the dish rustic. Pour 1 cup milk into the potatoes. If extra liquid is critical to attain a “mashed potato”- like consistency, use rooster inventory. Season with salt and pepper and stir till totally mixed. Place the potato combination on high of the rooster on the baking dish. High with grated cheese. Bake in a pre-heated oven at 350˚F for 10-Quarter-hour or till the potatoes are a bit browned and the cheese has melted.
Sprinkle minced parsley leaves on high and serve heat.
