Creamed Chicken and Leeks

Name: Creamed Chicken and Leeks
Ingredients: 4 tablespoons butter; 4 large leeks white part only, chopped; 4 each celery stalks chopped; 4 cups chicken broth (up to 6); 2 whole chicken breasts on bone with skin on; 1/2 teaspoon thyme dried; 1/2 teaspoon bay leaves; 1 x salt and white pepper freshly ground; 1 each lemon juice of; 3 each egg yolks; 1/2 cup heavy whipping cream; 13 cup parsley leaves minced fresh

12 ingredients

16 steps

Ingredients

4 tablespoons butter
4 large leeks white part only, chopped
4 each celery stalks chopped
4 cups chicken broth (up to 6)
2 whole chicken breasts on bone with skin on
1/2 teaspoon thyme dried
1/2 teaspoon bay leaves
1 x salt and white pepper freshly ground
1 each lemon juice of
3 each egg yolks
1/2 cup heavy whipping cream
13 cup parsley leaves minced fresh

Directions

1

Heat the butter in a saucepan.
2

When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth.
3

Cover and simmer over low heat for 5 minutes; do not let it get brown.
4

Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken.
5

Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through.
6

Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks.
7

Remove and discard bouquet garni.
8

Puree the liquid through a food mill and return it to the saucepan.
9

Add remaining broth and boil it down until reduced to 4 cups.
10

Season to taste with salt and pepper.
11

Add lemon juice to chicken and set in microwavable dish.
12

Blend egg yolks and cream together.
13

Very slowly ladle 1 cup of hot broth into the mixture.
14

Return this tempered mixture to the soup and bring to under a simmer to thicken.
15

Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates.
16

Ladle thickened broth over chicken and garnish with parsley.