Name: Chicken and Oyster Pie
Yield: 6 or more servings
Ingredients: 2 parsley sprigs; 1 onion, peeled; 1 carrot, trimmed and quartered; 1 celery rib, trimmed and cut into halves; 10 peppercorns; 1 teaspoon salt; 1 roasting chicken or capon (6 to 7 pounds), trussed, with giblets removed; Rich pastry for 1 -crust deep-dish pie, unbaked; 24 fresh oysters, shucked; ½ cup butter; ½ cup sifted all-purpose flour; 5 egg yolks, beaten lightly

Preparation info

6 or more
servings

Difficulty
Complex

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 roasting chicken or capon (6 to 7 pounds), trussed, with giblets removed
1 teaspo

Main course

Method

Place the chicken in a deep kettle and add water to cover. Add salt, peppercorns, celery, carrot, onion and parsley. Bring to a boil and cover partially. Simmer for one and one-half to two hours, or until chicken is tender. Cool chicken and broth and refrigerate overnight. When broth is cold, remove the fat.
Take the meat from the bones and reserve. Re

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Ingredients

Method

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