Hachis Parmentier of poulet rôti
In my neighbourhood there’s a cool butcher/rôtisserie that sells awesome poulet rôti (roast chicken) and even though I only buy half I never eat it all in one day. So the following night I usually make this recipe with the chicken that’s left.
Half to a quarter of roast chicken, preferably dry
5 to 6 big potatoes (8 to 9 medium ones, etc)
You’ll need: Half to a quarter of roast chicken, preferably dry 5 to 6 big potatoes (8 to 9 medium ones, etc) Milk Butter Parsley Salt Nutmeg (optional) An egg Boil the potatoes in salted water. Shred the chicken in a bowl and add the parsley (lots of them, if you’re like me) finely cut. Mix well and reserve. After the potatoes are properly boiled — check it out with a fork —, drain the water and mash them. Add a bit of milk and butter, and nutmeg if that’s your thing. Work them into a proper purée but not too runny. Turn on the oven to 180/200 degrees C. Get an oven dish and grease it with a bit of butter. Lay down a layer of mashed potatoes, then the chicken-parsley mix, then another layer of mashed potatoes. Cover well. In a glass beat the egg slightly (yolk and white) and spread it on top of the whole thing. Make small holes with a fork on the surface and into the oven it goes. When the top is brown and beautiful take it out, it’s ready.