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Chicken soufflé: video recipe
Delicate white chicken meat is the perfect filling for a light, airy soufflé snack. This dish is prepared from a minimum of ingredients, but sometimes even experienced chefs fail with it, because such a soufflé is impossible without whipped proteins, which can be very capricious, and creamy sauce, which also requires the chef’s close attention.
soufflé is a classic French dish that can be either a dessert or a snack. The name of the dish is translated as “blow up” or “inflate”, which very accurately describes both its appearance and what happens during its preparation. Egg whites mixed with a base of puréed foods, butter sauce or custard slowly rise, expand, and a lush, airy, aromatic head appears over the mold in which the soufflé is baked.
Soufflé can be prepared in baking tins of any size and configuration, but traditionally, special glazed ceramic pots with a smooth bottom and corrugated walls are used for baking it – ramekins
Soufflé preparation can be divided into three stages: – making the base, – working with proteins, – combining the two bases, – baking the soufflé.
Ingredients for chicken soufflé
To make a chicken soufflé, you will need: – 1 tablespoon of unsalted butter; – 1 tablespoon of wheat flour; – 1 tablespoon of finely chopped parsley; – 1 cup of milk of 3,5% fat content; – 1 cup minced chicken; – ½ teaspoon of finely ground salt; – 3 chicken eggs; – 10 drops of onion juice.
You can also add grated nutmeg, grated hard cheese, and finely chopped spinach to chicken soufflé.
Preparing the base for soufflé
Make a white sauce. Melt the butter in a saucepan over low heat, add the sifted flour and fry it, stirring slowly until a distinct nutty smell and delicate golden color. Slowly pour in warm milk in a thin stream, whisk the sauce with a whisk, wait until it turns into a silky smooth mass, season with salt, pepper, parsley and pour in the onion juice. Stir and remove from heat.
Divide the eggs into whites and yolks. Whisk the yolks into the sauce and add the minced chicken to the base. Return the mixture to the heat and heat slowly, stirring occasionally, cook for 1-2 minutes. Remove from heat again and let cool by tightening with cling film so that no wrinkled crust appears on the base.
How to beat whites for a soufflé
Before you start whipping the whites, make sure that not a drop of yolk has accidentally got into them, that the dishes in which you will whisk them are perfectly clean and dry. Choose bowls made of metal and glass, but not plastic, as they are too hygroscopic. Begin to beat the whites at low speed, when a stable foam forms on the whites, increase the speed first to medium, then to high. Whisk the whites until stiff peaks.
The last step in making chicken soufflé: baking
Gently mix whipped egg whites and ground chicken sauce and base. Add proteins to the base, and not vice versa, and mix from top to bottom, movements as if drawing the Latin letter S. Do not overdo it in mixing, it is better if there is a ribbon of pure protein in the fluffy tall soufflé than it will not rise at all.
Put the soufflé in greased ramekin tins and bake in an oven preheated to 160 degrees for 20 minutes. Serve immediately as the soufflé will fall off over time.