Chicken Broccoli Au Gratin
Monday, April 21, 2008
Serving Size: 26 Preparation Time: 45 minutes
1 whole chicken -- cubed
1 gallon water
1/2 cup celery (minced)
1/2 cup onion (minced)
1/2 cup carrot (minced)
4 tablespoons margarine -- melted
1 1/2 pounds broccoli -- minced
5/8 gallon chicken stock
2 cups heavy cream
1/2 pound cheddar cheese -- shredded
1 teaspoon garlic -- minced
1/4 teaspoon white pepper
1 cup cornstarch -- slurry
1 teaspoon salt -- to taste
Boil chicken until done, about 30 minutes. Remove to cool and reserve broth.
Trim florets from broccoli and set aside, cut stems into 1/2 inch pieces
In food processor mince carrot, celery, onion and broccoli stems in batches. Also mince in processor about 1/4 of the broccoli florets
Melt margarine in a large heavy bottom pot.
Add minced vegetable (onion, garlic, celery, broccoli and carrot) and cook until soft.
Add reserved chicken broth and cream and bring to a simmer
While pot comes to a simmer pick chicken from carcass and dice meat.
Once pot simmers mix cornstarch with cool water until the consistency of heavy cream
Add the starch slurry slowly to simmering pot while stirring. Add just until soup thickens you may not need the whole slurry.
Once soup is at desired thickness add broccoli and chicken meat and simmer 4 minutes.
Turn off heat Add white pepper and salt then stir in cheese
Hold at 140 or higher until service. If preparing ahead of time add broccoli florets at reheating stage to avoid over cooking.
Details about Chef Jeff Bacon, Triad Community Kitchen and
Second Harvest Food Bank of NW-NC:
www.hungernwnc.org
(336) 784-5770
