Ingredients
1/2 package Puff Pastry, Thawed
1 Egg
.25 teaspoon Kosher Salt
1/8 teaspoon Black Pepper, Ground
4 pounds Whole Roasting Chicken
8 sprigs Italian Parsley, Fresh
4 stalks Celery, Roughly Chopped
4 Carrots, Halved
1 Yellow Onion, Roughly Chopped
1 tablespoon Black Peppercorns
3 tablespoons Unsalted Butter
1 cups Green Beans, cut into 1-in pieces
1 cup Yellow Onion, Diced
1/2 cup Carrot, Diced
1/2 cup Celery, Diced
2 cloves Garlic, Minced
1/4 cup All-Purpose Flour
1/2 cup Heavy Whipping Cream
1 cup Virtue Cider Michigan Brut
2 tablespoon Fresh Italian Parsley, Chopped
1 tablespoon Fresh Thyme, Chopped
1/2 tablespoon Fresh Sage, Chopped
2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper, Ground
Preparation
For the chicken stock, rinse the chicken whole chicken and its cavity thoroughly, cut off any excess skin from around the neck.
Add chicken, bring to simmer and skim impurities from the surface
Add vegetables and simmer over medium for two hours
Remove the chicken from the liquid and shred the meat; set aside
Strain stock, reserving 2 QT. of the filing; save the rest
To begin the filling, melt butter in a 10-inch cast iron skillet. Over medium heat, add onion, carrots and celery; sweat until softened and add beans
Add garlic and cook until aromatic; sprinkle flour over vegetable mixture
Stir in 2 C. reserved stock, thickening the mixture and cooking for about 5 minutes
Add the heavy cream and Virtue Cider Michigan Brut and reduce until thickened to desired consistency
Add the shredded chicken and herbs, and season to taste
For the crust, roll puff pastry on a lightly floured surface into a 10-in. square. Place over chicken mixture in the cast iron skillet
Whisk together egg, salt, pepper and water. Brush the pastry with the mixture
Cut 1-in. vents on the top of the dough and sprinkle with salt and pepper (if desired)
Bake at 325 degrees F until the filling is bubbly, and crust is puffed and golden brown, about 25 minutes
