Ingredients
1 2-1/2- to 3-pound pheasant or whole broiler-fryer chicken 3 cups water 1 medium onion, cut into wedges 1 stalk celery, cut up 3 bay leaves 6 peppercorns 1 tsp. dried marjoram or oregano, crushed 1/2 tsp. salt 1/2 tsp. dried sage, crushed, or poultry seasoning 3/4 cup dry white wine or chicken broth 1 15-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts) 1/3 cup all-purpose flour 1 cup whipping cream 2 egg yolks, lightly beaten 4 cups quartered fresh cremini mushrooms 2 small yellow summer squash or zucchini, halved lengthwise and thinly sliced (2 cups) 1 9-oz. pkg. frozen artichoke hearts, thawed and halved 1 egg, lightly beaten 1 Tbsp. waterDescription
1 2-1/2- To 3-pound Pheasant Or Whole Broiler-fryer Chicken 3 Cups Water 1 Medium Onion, Cut Into Wedges 1 Stalk Celery, Cut
Midwest Living
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