Chicken Soufflé

Chicken Soufflé is a sophisticated and flavorful dish that elevates leftover roast chicken into a culinary masterpiece. This classic French-inspired dish features finely chopped chicken, ham or tongue, combined with a creamy and savory sauce. The mixture is then lightened with beaten egg whites to create a soufflé that is delicate, airy, and rich in flavor. Chicken Soufflé showcases the art of culinary finesse and is sure to impress those who savor it.

The term “soufflé” originates from the French word “souffler,” which means “to blow” or “to puff.” Soufflés have a long and cherished history in French cuisine, known for their dramatic rise in the oven and exquisite flavor profiles.

Chicken Soufflé is a variation of the classic soufflé, which can be made with a variety of ingredients, from cheese to seafood to vegetables. It is an excellent example of how creative cooks can turn leftover ingredients into elegant and impressive dishes.

In the late 19th and early 20th centuries, soufflés gained popularity in the United States, with recipes appearing in cookbooks and culinary publications of the time. They became a symbol of fine dining and sophistication, often featured on the menus of upscale restaurants.

Chicken Soufflé’s appeal lies in its ability to transform simple ingredients into a gourmet delight. It has remained a cherished recipe for those looking to impress with their culinary skills.

INGREDIENTS

• 2 cups of cold roast chicken (finely chopped)
• 1/4 cup of cold boiled ham or tongue (finely chopped)
• 5 tablespoons of Crisco (vegetable shortening)
• 2 tablespoons of flour
• 1/2 cup of cream
• 3/4 cup of chicken broth
• 1/4 cup of chopped nut meats
• Salt and paprika to taste
• 4 eggs (beaten separately)

For Serving (optional):

• Mushroom or tomato sauce

INSTRUCTIONS

1. Begin by finely chopping the cold roast chicken and the cold boiled ham or tongue. These should be finely chopped before measuring.
2. In a frying pan, melt 3 tablespoons of Crisco over medium heat. Add the finely chopped meat and stir over the heat until the Crisco is absorbed. This step helps infuse the meat with flavor.
3. In a separate saucepan, make a sauce by melting 2 tablespoons of Crisco and adding the flour. Stir to create a smooth paste.
4. Gradually add the chicken broth and cream to the saucepan, stirring constantly to prevent lumps. Continue to cook and stir until the mixture thickens to form a creamy sauce.
5. Place the chopped meat in a mortar and pound it while gradually adding the sauce. This process helps create a smooth and well-mixed base for the soufflé.
6. After pounding the meat and sauce mixture, pass it through a fine sieve or strainer to achieve a silky texture.
7. Add the chopped nut meats, salt, and paprika to taste to the mixture. Combine them thoroughly.
8. Separate the eggs, placing the yolks in one bowl and the whites in another.
9. Mix the yolks into the meat mixture until well incorporated.
10. In a separate clean bowl, beat the egg whites until they form stiff peaks.
11. Gently fold the beaten egg whites into the meat mixture, being careful not to deflate the egg whites. This will add a light and airy texture to the soufflé.
12. Preheat your oven to the appropriate temperature for baking.
13. Grease a baking dish with Crisco and pour the soufflé mixture into the dish.
14. Bake the Chicken Soufflé in the preheated oven until it is firm in the center. Cooking time will vary depending on whether you are using a large dish or individual dishes.
15. Serve the Chicken Soufflé with mushroom or tomato sauce if desired.

Chicken Soufflé is a culinary masterpiece that demonstrates the art of creating light, fluffy, and flavorful dishes. It’s a delightful way to elevate leftover roast chicken and create an impressive dining experience for family and guests alike.