5 tablespoons butter |
1 cup diced onions |
1/2 cup diagonally sliced celery |
2 cups roughly chopped portobello mushroom caps |
2 teaspoons minced garlic |
1 teaspoon plus 1 pinch salt |
1/4 teaspoon freshly ground black pepper |
5 tablespoons all-purpose flour |
3 cups roasted chicken stock, recipe follows |
1/2 cup half-and-half |
2 cups diced potatoes, blanched in boiling salted water |
1 cup diced carrots, blanched |
1 cup sweet peas |
2 cups shredded cooked chicken |
1 teaspoon emeril's poultry rub, recipe follows |
1/4 teaspoon poultry seasoning |
1/4 teaspoon cayenne pepper |
2 tablespoons finely chopped parsley leaves |
1 (17.3-ounce) package frozen puff pastry, thawed |
1 egg beaten with 1 teaspoon of water |
1 leftover roasted chicken carcass, breast and thigh meat removed |
2 large carrots, roughly chopped |
1 large onion, roughly chopped |
3 celery stalks, roughly chopped |
2 whole garlic cloves, peeled |
1 large bay leaf |
2 sprigs fresh thyme |
4 sprigs fresh parsley |
1 teaspoon black peppercorns |
1 teaspoon salt |
1 tablespoon garlic powder |
2 teaspoons salt |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon paprika |
1/2 teaspoon crushed red pepper |
1/2 teaspoon poultry seasoning |
1/8 teaspoon ground cumin |
1/8 teaspoon ground thyme |
1/8 teaspoon finely ground black pepper |