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| POTATOES, CARROTS, ONIONS, CARROTS AND KALE COOKED IN A LIGHT CHICKEN STOCK AND SET ASIDE. |
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| FRESH CHICKEN BREASTS WILL BE POACHED IN THE STRONG CHICKEN BROTH, THEN SKIN REMOVED AND THE MEAT CUT INTO BITE SIZED PIECES AND ADDED TO THE VEGETABLES. THE STOCK IS REDUCED BY 2/3RDS, THEN THICKENED WITH BUTTER AND FLOUR, CHECKED FOR SEASONINGS AND THEN POURED OVER THE CHICKEN &VEGETABLES AND WILL "MARINATE" OVERNIGHT BEFORE BAKING WITH A WHOLE WHEAT PUFF PASTRY CRUST. |
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| THE CHICKEN & VEGETABLES IN THICKENED STOCK (GRAVY) MARINATES OVERNIGHT BEFORE BAKING INTO PIES.THIS IS ALSO GREAT SERVED WITH NOODLES OR STEAMED RICE, MASHED POTATOES |
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| THE STOCK FROM POACHING THE BREASTS, THE SKIN AND BONES ARE ADDED AND THEN REDUCED SLOWLY, (TAKES 3 HOURS) BY 2/3RDS. CARROTS, CELERY, BAY LEAVES, SAGE, THYME ONIONS.BOIL AND KEEP REMOVING ANY SCUM, BEFORE THICKENING |
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