Buy the biggest chickens for roasting as you can. 6 pounds would be perfection, but usually you’re lucky if you can find them over 3
pounds. It is nice to buy organic, and yet it’ll cost ya.Â
Wash inside and out removing the internal stuff.
Pat dry and using your favorite dry rub and or herbs go to town. Start first by rubbing with a bit of olive oil.
Bake for 1 hour at 400 degrees.
The Driskill Hotel in Austin is where I first tasted this great pot pie.
1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne
1/2 c. marsala
3 egg yolks
Salt, to taste
6 c. chicken stock
1/4 c. pine nuts, coarsely chopped
1 tsp. saffron threads
3/4 c. whipping cream
Top Crust – Puff Pastry
Combine chicken stock and pine nuts in medium saucepan. Heat to boiling, reduce, simmer 5 minutes. Add marsala and saffron. Simmer 2 more minutes. Remove from heat. Whisk egg yolks and cream into hot soup, whisking constantly.
Fill individual baking dishes and cover with Puff Pastry.
Bake for 45 minutes until brown. Serve immediately.