# 1 lb. (450g) puff pastry
# 5lb. (2.25kg) chicken and giblets, washed and cleaned
# 1 small onion, skinned
# 1 carrot, peeled
# 8 oz. (225g) mushroom, washed and sliced
# quarter pint of single cream
# 1 chicken stock cube
# half a pint (280ml) milk
# 2 oz. (50g) butter
# 2 bay leaves

Procedures :
# Put the chicken and giblets into a large saucepan then add bay leaves, salt, pepper, onion and carrots # Add water, cover the saucepan and cook over a gentle heat for one and a half to two hours or until the chicken is tender # Heat the oven to 450F, Gas Mark 8, 240C # On a lightly floured surface roll out the pastry to half to three quarters of an inch (1-1.5cms) thick # Cut out an 11 inch (28cm) round and put on a baking sheet # Cut a 9 inch (23cm) round in the center of the pastry, this time only cutting nearly through the pastry and brush the trop with milk # Cook in the middle of the oven for about 45 minutes, until the pastry is well risen # Allow to cool on a wire rack then cut out the lid # Carefully scoop out the uncooked pastry from the middle # Take the chicken out of the stock and cut the meat into manageable chunks # Save half a pint(285ml) of chicken stock for the filling # Place the butter in a saucepan and heat gently until it melts # Add the flour, stir and cook for about 2 minutes then stir in the chicken stock and milk # Crumble the chicken stock cube, add to the pan and bring to the boil while stirring # Reduce the heat, add the mushrooms and stir for a further 10 minutes before stirring in the chicken and cream # Place the vol-au-vent casing on a serving plate, fill with the chicken and mushroom filling and gently replace the lid
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Category : Holiday

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