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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pie Crust: | 2. In a large, chilled bowl, combine the butter, shortening, flour and salt. | 3. Working quickly, rub the flour and shortening together using your fingertips until it looks like flakes of coarse meal. | 4. Pour 7 tbsp of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. | 5. If it crumbles add up to 3 more tbsp of ice water by drops until the dough sticks to itself. | 6. Dust the dough lightly with flour and wrap in wax paper. | 7. Refrigerate for at least 2 hours, or until firm. | 8. Chicken Stock: | 9. In a heavy 6-8 quart casserole dish, combine the onions, celery, garlic, peppercorns, cloves, bay leaf, salt, chicken and giblets, and pour in enough water to cover the chicken by about an inch. | 10. Bring to a boil over high heat, skimming off all of the foam and scum as it rises to the surface. | 11. Then reduce to low heat and simmer partially covered for 1 1/2 hours, or until the chicken is tender, but not falling apart. | 12. Transfer the chicken to a large platter, and strain the stock through a fine sieve into a bowl, pressing down hard with a spoon on the herbs and vegetables before discarding them. | 13. Set the stock aside. | 14. Filling: | 15. With a small, sharp knife, remove the skin from the chicken and cut the meat away from the bones, cutting the meat into 1" pieces and return them to the casserole dish. | 16. In a 10-12" skillet, melt 4 tbsp of butter over high heat, and add the mushrooms. | 17. Reduce to medium heat and cook 3-5 minutes, or until the mushrooms are soft. | 18. Transfer them to the casserole dish with a slotted spoon. | 19. Add the parsley, lemon juice, nutmeg, cream and 1/2 cup of the chicken stock. | 20. Stir thoroughly, taste for seasoning, and set aside. | 21. In a saucepan, combine the rice with 2 cups of the chicken stock, and bring to a boil over high heat, stirring occasionally. | 22. Then cover the pan, lower the heat, and simmer for 15-18 minutes, or until the rice has absorbed all of the liquid. | 23. Set aside, away from heat. | 24. In a large skillet, melt the remaining 4 tbsp butter over high heat, and add the onions. | 25. Lower the heat, and cook until the onions are soft and golden. | 26. Stir the onions into the rice, and toss until they are well mixed. | 27. In a separate bowl, combine the eggs with the dill. | 28. Preheat the oven to 400°F. | 29. With a pastry brush and the 2 tbsp of softened butter, lightly coat the bottom and sides of a 2" deep 9x12" baking dish. | 30. Spread 1/3 of the rice mixture on the bottom of the dish and cover with 1/2 of the chicken mixture. | 31. Top the chicken with 1/2 the egg mixture and repeat the layers, ending with the last of the rice. | 32. On a lightly floured surface, roll the dough in to 1/8" thick rectangle (about 10x14"). | 33. Drape the dough over the rolling pin, lift it up and unfold it slackly over the pan. | 34. Firmly press the edges of the crust against the sides of the dish, pinching the edges to seal them. | 35. With a small, sharp knife, cut out a 1" circle from the middle of the dough. | 36. Brush the crust with the cream and yolk mixture and bake in the middle of the oven for 15 minutes. | 37. Reduce the temperature to 350°F and bake for another 30-40 minutes, or until the crust is golden brown. | 38. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	12	tablespoons	chilled cut	1026.0	47.141999999999996	32.058	86.4
vegetable shortening	4	tablespoons	chilled	460.8	0.0	0.0	51.2
purpose flour	3	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
ice water	7 -10	tablespoons		0.0	0.0	0.0	0.0
onion	2		peeled	192.0	44.832	5.28	0.48
celery	1	stalk		10.24	1.9008	0.4416	0.1088
garlic clove	1		peeled	-	-	-	-
black peppercorn	6			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546
bay leaf	1			-	-	-	-
salt	1 1/2	1/2		-	-	-	-
stewing fowl	1		quartered	-	-	-	-
chicken giblet			chopped	-	-	-	-
butter	8	tablespoons		1026.0	47.141999999999996	32.058	86.4
mushroom	1	lb	sliced	154.2216	30.799	10.1605	2.2226
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
grain white rice	1	cup	unconverted	-	-	-	-
onion	3	cups	sliced	192.0	44.832	5.28	0.48
hard egg	5		chopped boiled	-	-	-	-
dill leaf	1/4	cup	cut	-	-	-	-
butter	2	tablespoons	softened	1026.0	47.141999999999996	32.058	86.4
egg yolk	1			54.74	0.6103	2.6962	4.5118
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.