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Serves : 8
© Maura McEvoy

How to Make It

Step 1    

Preheat the oven to 375°. In a large roasting pan, combine the carrots, onions, potatoes, mushrooms, garlic, thyme and olive oil and toss well. Spread the vegetables in an even layer and add 4 cups of the chicken stock. Set the pan over 2 burners and bring to a boil over moderately high heat.

Step 2    

Meanwhile, season the chickens and duck inside and out with salt and pepper. Set the chickens, breast side up, on the vegetables. Set the duck on a rack in another roasting pan. Roast for about 2 hours, or until the birds are just cooked through and the vegetables are tender. Transfer the chickens and duck to a carving board and let cool slightly.

Step 3    

Discard the skin from the chickens and duck, remove the meat and cut it into 2-inch pieces. Strain the chicken pan juices, reserving the vegetables. Skim the fat from the juices.

Step 4    

Melt the butter in a medium saucepan. Stir in the flour and cook over moderate heat until bubbling, about 1 minute. Gradually whisk in 1 cup of the pan juices, then whisk in the remaining pan juices and 3 cups of chicken stock and bring to a boil. Simmer over moderately low heat, whisking often, until no floury taste remains, about 12 minutes. Transfer the sauce to a large saucepan and add the reserved vegetables and the chicken and duck meat.

Step 5    

Preheat the oven to 450°. On a lightly floured surface, roll out half of the puff pastry 1/8 inch thick. Using a 7-inch bowl, cut out 4 rounds. Repeat with the remaining pastry. Spoon the stew into eight 2- to 3-cup ovenproof bowls, about 6 inches wide. Set a puff pastry round on each bowl and press the pastry around the rim to seal. Brush the pastry with the beaten egg and arrange the bowls on a large baking sheet. Bake for about 25 minutes, or until the pastry is puffed and deeply browned. Serve at once.

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