Club 21 Chicken Hash Food

CLUB 21 CHICKEN HASH

Steps:

• Melt butter in heavy medium saucepan with ovenproof handle.
• Blend in flour until smooth.
• Gradually stir in milk until smooth and thickened.
• Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
• Cover and bake at 300F, 1 1/2 hours.
• Strain sauce.
• Stir in half and half, sherry and chicken.
• Heat over low heat until heated through.
• Adjust seasonings.
• Add small amount of hot sauce to egg yolks.
• Return yolk mixture to saucepan.
• Heat, stirring until slightly thickened.
• Do not boil.
• Serve hot over toast, waffle, baked potato shell or wild rice.
• Makes 4 servings.

CHICKEN HASH 21 CLUB RECIPE

Steps:

• In sauce pan, combine béchamel sauce and cream, whipping with a shish until fluffy. Add sherry and mix well. Stir in chicken. Cook over low heat until hot. Season with salt and pepper; add egg yolks, blending well. Béchamel Sauce: 2 TBS. butter 2 TBS. flour 2 cups milk ¼ tsp. white pepper Dash each of Tabasco sauce and Worcestershire sauce. Make as you would a cream sauce. Makes 1-1/2 cups

CHICKEN HASH

Steps:

• In a large saucepan, bring the wine and chicken broth to a boil.
• Rub the chicken breasts with salt and pepper and add to the liquid.
• Add the bay leaf.
• Lower the heat to a simmer and poach the chicken at just below a simmer for 10-12 minutes, depending on the size of the breasts.
• Remove the breasts to a plate and allow to cool, reserving the liquid.
• In a saucepan, melt butter.
• Add flour and cook over medium heat, whisking constantly, 3 to 5 minutes.
• Return the wine and broth mixture to a boil over medium-high heat. Pour it into the roux in a steady stream, whisking constantly. Place the pot over medium-high heat and, while whisking, return the sauce to a boil. Lower the heat to a simmer and allow the sauce to cook an additional 10 minutes, stirring frequently.
• Add the sherry and remove the sauce from the heat. Cool at room temperature for 3 minutes.
• Whisk the egg yolks into the sauce. Add salt and pepper to taste. Whip the cream until stiff peaks form. Mix one half of the whipped cream into the sauce to lighten it. Fold in remaining cream gently but thoroughly.
• Cut the chicken into 1/2-inch cubes and add to the sauce. Mix well gently.
• Preheat oven to 375 degrees F.
• Transfer the hash to a large, ovenproof casserole dish or 4 individual casseroles, sprinkling Parmigiano cheese over the top and bake, uncovered, for 10-15 minutes.
• Place the casserole under the broiler for 1-2 minutes to brown the top.
• Garnish as desired and serve.