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.

Ingredients:

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

Instructions:

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.

Name of the recipe:

Hachis Parmentier of poulet rôti

 

Country of origin:

France

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