Chicken Quenelles Recipe
Chicken Quenelles made using this recipe is an experience by itself. Use the freshest of Chicken available to get a great Chicken Quenelles. Whenever I have European friends visiting I always prepare Chicken Quenelles which is most loved by them. Get all set to serve Chicken Quenelles as a Side Dish today. Just try this Chicken Quenelles recipe, and you will never want to go for another recipe again.
Ingredients
8 slices white bread
1 1/4 pounds skinless and boneless chicken meat
1/2 cup whipping cream
3 egg whites
1 teaspoon salt
Pinch of nutmeg
1/4 teaspoon white pepper
2 tablespoons parsley, chopped
2 quarts Chicken Soup Stock
Flour
Directions
Remove the crusts from the bread.
Grind up the bread in a food processor until you have light crumbs.
Remove the crumbs from the processor.
Place the chicken in the processor bowl, and grind to a paste.
Scrape down the sides of the bowl to avoid any lumps.
Add the cream, egg whites, salt, nutmeg, and pepper; process until very smooth.
Add the bread crumbs, and process until mixed well.
Add the parsley, and process for an instant, so that it is just mixed in.
Refrigerate the mixture for 4 hours or so.
Bring the soup stock to a simmer in a deep frying pan with a lid.
Wet your hands, and roll, do not pack, about 3 tablespoons of the mixture into a very fat cigar shape, about 3 1/2 inches long.
Prepare the whole batch, and then roll each in flour.
Place the quenelles in the simmering broth, and poach, with the lid on, for 8 to 10 minutes.
Grind up the bread in a food processor until you have light crumbs.
Remove the crumbs from the processor.
Place the chicken in the processor bowl, and grind to a paste.
Scrape down the sides of the bowl to avoid any lumps.
Add the cream, egg whites, salt, nutmeg, and pepper; process until very smooth.
Add the bread crumbs, and process until mixed well.
Add the parsley, and process for an instant, so that it is just mixed in.
Refrigerate the mixture for 4 hours or so.
Bring the soup stock to a simmer in a deep frying pan with a lid.
Wet your hands, and roll, do not pack, about 3 tablespoons of the mixture into a very fat cigar shape, about 3 1/2 inches long.
Prepare the whole batch, and then roll each in flour.
Place the quenelles in the simmering broth, and poach, with the lid on, for 8 to 10 minutes.
