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Roasted Chicken Bisque




Source of Recipe


Internet


List of Ingredients




10 oz. lean centercut bacon + pan drippings
1/2 stick butter + 1/4 stick butter
1/4 to 1/3 cup all purpose flour
1 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup bell pepper, finely diced
4 cloves fresh garlic, minced
3 qts. chicken stock (more or less, as needed)
1 qt. heavy whipping cream
1/2 cup dry white wine
2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. red pepper
1/4 tsp. sweet basil
1/8 tsp. dill
4 cups Idaho potatoes, medium diced
1 whole oven-roasted chicken, large diced
1/4 cup Italian parsley, minced
1/2 cup green onions, sliced
Dash paprika for garnish

Recipe



First, take the bacon and a sharp knife and cut the slices into small pieces. Then, using a heavy 5-quart, enamel-coated or stainless steel Dutch oven, fry down the bacon over a medium flame until it renders out and becomes crispy. When the pieces are cooked, remove them from the pot with a slotted spoon, leaving the pan drippings, and set them aside on a couple of sheets of paper towel to drain.

Next, combine the stick of butter with the pan drippings, gradually whisk in the flour, and over low heat make a light French roux (under no circumstances should you allow the roux to brown). After the raw taste has been cooked out of the flour (which should take about six minutes or so), drop into the mixture all the seasoning vegetables—the onions, celery, bell pepper, and garlic—and fold them in thoroughly.

At his point, it’s time to begin building your bisque.

To the roux in the Dutch oven, pour in the chicken stock, the heavy cream and the wine. Be sure to stir the mixture constantly as the liquids are added so that the butter roux transforms into a creamy, smooth, silky consistency. (Note: For an extra thick bisque, add less chicken stock; for a lighter bisque, add a little more chicken stock). Now is also the time to add the seasonings—the sprinkling spice, the peppers, the sweet basil, and the dill—along with the cooked bacon, the potatoes, and the diced roasted chicken.

Now cover the pot and begin simmering the bisque over a low to medium-low flame, stirring occasionally to ensure that the cream and roux doesn’t scorch on the bottom of the pot. Ideally, you want it to cook for about 35 to 40 minutes.

Finally, about 10 minutes before you’re ready to eat, gently fold in the parsley. This is also the time to adjust the thickness of the bisque if it is not to your liking, and the easiest way to do that is to add a can or two of creamed corn. (By the way, creamed corn can also be substituted in place of heavy cream to reduce the caloric or cholesterol value of the bisque). You should also readjust the seasonings at this time.

When you’re ready to serve, gently swish in the remaining quarter stick of butter and ladle out generous portions of the bisque in deep soup bowls, garnished with a sprinkling of sliced green onions and a dash of paprika for color, and presented alongside a stack of buttered multigrain crackers! This is one of those original kinds of recipes that once you cook it you’ll cook it over and over again!