Chief Longwind Of The North
Certified/Certifiable
I was just thinking (Oh No! Don't let him start thinking! No telling what crazy ideas he'll come up with next). We all know and love Beef Wellington, medium rare, tender beef, with duxelles on top, all wrapped in flaky puff pastry, and served with a rich gravy. I say, however, why stop with beef? Here's my idea.
stuffed Chicken Wellington: A boneless chicken breast, pounded flat to even thickness, seasoned with salt, pepper, and sage, then wrapped around a shredded pork, bread stuffing filling, with butter,. Secure this chicken roulade with toothpicks and brown on all sides. Remove from the pan and let cool. Wrap in puff pastry, brush with egg-wash, and bake at 350' F., to an internal temperature of 165. Remove from the oven and serve with chicken veloute, mashed sweet potatoes, and Caesar's Salad, or your favorite slw, and maybe some sweet corn on the cob..
Anyone else thinks this sounds really good, and somewhat elegant? Any other ideas for a Wellington?
Cordon Beau, or Chicken Kiev, but wrapped in puff pastry instead of breading it.
And Charlie D, omit the pork to make t Kosher.
Seeeeeya; Chief Longwind of the North
stuffed Chicken Wellington: A boneless chicken breast, pounded flat to even thickness, seasoned with salt, pepper, and sage, then wrapped around a shredded pork, bread stuffing filling, with butter,. Secure this chicken roulade with toothpicks and brown on all sides. Remove from the pan and let cool. Wrap in puff pastry, brush with egg-wash, and bake at 350' F., to an internal temperature of 165. Remove from the oven and serve with chicken veloute, mashed sweet potatoes, and Caesar's Salad, or your favorite slw, and maybe some sweet corn on the cob..
Anyone else thinks this sounds really good, and somewhat elegant? Any other ideas for a Wellington?
Cordon Beau, or Chicken Kiev, but wrapped in puff pastry instead of breading it.
And Charlie D, omit the pork to make t Kosher.
Seeeeeya; Chief Longwind of the North
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