Chicken Vol au Vents Savour the Flavour, Belgium S01E08

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare chicken stock by cutting up one whole chicken into two wings and two legs.

Add the chicken pieces to a very large pan.

Add one carrot, eight to ten cloves of garlic, one yellow onion, a sprig of fresh thyme or rosemary, bay leaves, pepper, and salt to the pan.

Add six to seven cups of water to the pan until the chicken is submerged.

Cover the pan with a lid and bring it to a rolling boil for about 10 minutes.

After boiling, turn the heat down low and let the chicken simmer in the stock for about 30 minutes.

Turn off the heat and let the chicken cool in the stock to avoid burning your fingers when handling it later.

Remove the cooked chicken from the stock and set it aside to cool further before shredding it into pieces.

Strain the chicken stock to remove the solids, keeping the rich liquid.

If there is a thick layer of fat on the stock, it can be removed after chilling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens