- 1 thick chicken for soup (+/- 2.5 kg)
- 1 carrot
- 1/4 celery root
- 1 leek
- 1 bay leaf
- 1 thick onion
- Parsley root
- parsley or chives to garnish
- coarsely ground salt and pepper
- 1 tin of sliced mushrooms
- juice of 2 lemons
- 200 g butter
- 200 g flour
- 5 dl cream
- 6 puff pastry moulds (from a trusted baker)
- Cover the chicken with cool water and bring to the boil. Skim the foam from the surface. Add the vegetables and spices. Simmer over a medium heat for 2 hours.
- Remove the chicken from the stock and leave to cool. Debone the chicken and cut the meat into small cubes. Strain the stock through a fine sieve and degrease.
- Prepare a roux with the butter and flour. Pour +/- 1.5 l of hot stock over it. Add cream and lemon juice and season to taste. Cook for 10 minutes, stirring constantly. Check the consistency of the sauce and thin it with a little water or stock if necessary. Add the chicken and mushrooms and bring to the boil.
- Fill the puff pastry pies heated in the oven with the mixture. Garnish with parsley / chives if desired.
The bouchée à la reine has a better taste if you use canned mushrooms instead of fresh ones. Depending on taste, you can also mix cooked veal or sweetbreads into the chicken mixture.