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cup finely ground almonds, plain or blanched Confectioners' sugar and ground cinnamon

Put the chicken with the giblets in a large (5- to 6-quart) pot. Add the onion, garlic, spices and thyme, and the chicken broth. Heat to boiling. Cover and simmer until the chicken pulls from the bones easily, 1 to 11A hours. Remove the chicken from the broth, reserving the liquid. Cool. Discard the skin and bones, then shred the meat into bitesize pieces. Heat the reserved broth to boiling. Add the parsley, and pour the eggs into the broth, stirring until curds form. Pour the mixture into a strainer set over a bowl and let stand until well drained. Reserve the broth for another use. Preheat the oven to 425째F. Brush a 10-inch pie pan with melted butter. Arrange 6 sheets of the phyllo dough in the pan, brushing each sheet with butter as you stack it. Overlap them to cover the bottom, allowing the dough to extend 6 to 8 inches beyond the rim of the pan. Sprinkle with the cinnamon-sugar mixture and top with the shredded chicken. Spread the egg mixture over the chicken and top with the almonds. Fold the phyllo over the filling, and brush with butter. Fold the remaining 2 sheets of phyllo in half crosswise and place on the pie, tucking the edges inside the pan. Brush with butter. Bake, uncovered, for 20 minutes, until golden. Shake the pan to loosen the pie; hold a baking sheet loosely over the top of the pie and invert the pan. Lift off the pan. Bake 10 minutes longer, until golden. Invert the pie onto a platter and let stand for 5 minutes. Sift the confectioners' sugar generously over the top and sprinkle with cinnamon. 47

36379581 pot pies  
36379581 pot pies