- 6 skinless chicken legs (thigh and drumstick)
- 4 celery sticks, diced.
- 4 bay leaves, roughly sliced.
- 200ml/7fl oz dry white wine.
- 300ml/10fl oz chicken stock.
- 250g/9oz smoked back bacon (about 7 rashers), cut into small pieces.
- 1 large onion, roughly chopped.
- 50g/1¾oz butter.
Simply so, is there such a thing as Blackbird Pie?
Blackbirds were once eaten though their meat is said to be rather bitter. Blackbird pie is immortalised in the nursery rhyme ‘Sing a Song of Sixpence’: Sing a song of sixpence/Four and twenty blackbirds/Baked in a pie/When the pie was opened/The birds began to sing/Wasn’t that a dainty dish/To set before the king.
Thereof, how do you make a Jamie Oliver steak pie?
- 3 sprigs of fresh thyme.
- 3 sprigs of fresh rosemary.
- 3 fresh bay leaves.
- 2 tablespoons olive oil.
- 1 knob of butter.
- 3 medium red onions.
- 1 kg quality shin of beef , ask the butcher to cut into 2.5cm dice and give you the bone.
How does Gordon Ramsay make chicken pie?
- 1.5kg (3lb) free-range chicken.
- 1 carrot, peeled, cut into chunks.
- 2 celery sticks, cut into chunks.
- 2 onions, peeled and chopped.
- 2 bay leaf.
- 1 tbs olive oil.
- 2 leeks, trimmed and sliced thickly.
- 150g (5oz) bacon lardons, smoked or unsmoked.
The expression ‘to eat crow’, or ‘eat crow-pie’ is used in the USA as a way of admitting fallibility. ‘Crow and Pie’ is a cheery 15th Century ballad about a woman being raped and getting compensation from her attacker.
ROBERTS: `Sing a song of sixpence, a pocketful of rye, four and 20 blackbirds baked in a pie. When the pie was opened, the birds began to sing. Now wasn’t that a dainty dish to set before a king? The king was in his counting house counting out his money; the queen was in the parlor eating bread and honey.
“You made an enormous pie crust that had a wooden scaffolding inside, so it was in effect baked hollow. Then you cut a trapdoor in the bottom, you put live birds in the pie, cracked open the top, and the birds would come fluttering out through the dining room. “This was the sort of thing that medieval diners loved!”
Coating the surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.
It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.
How to make perfect puff pastry
- Mix the flour with ¼ of a teaspoon of sea salt in a bowl, then cube and rub in the lard with your fingers until it resembles breadcrumbs.
- Slowly add 100ml of ice-cold water and mix it until you have a smooth dough (add extra water if needs be) – do not overwork.