Question: The chicken potpie from the Daily Grill in San Jose, Calif., is incredible. Could you get the recipe for this great comfort food?-- Herman Castellanos, Carson City, Nev.
Answer:The taste of a familiar food evokes nostalgia. And nostalgia is in vogue as Americans rediscover simple pleasures and old-fashioned family fun. When folks reminisce about childhood and happy times, they often mention Grandma'skitchen, where everything, including crispy fried chicken and chicken potpie, was cooked from scratch. Grandma's comfort food is synonymous with the safety of home and hearth.
The Grill on the Alley, a downtown eatery on San Jose's South Market Street, proves what's old is new again. Large portions of hearty comfort food such as the chicken potpie sooth the soul and promote a general feeling of well-being.
CHICKEN POTPIE
4 1/2 pounds chicken legs and thighs
3 pounds backs and necks
1 leek, trimmed and rinsed
2 bay leaves
3 cups finely chopped onions
2 cups coarsely chopped celery
1 cup heavy whipping cream
14 tablespoons butter
6 tablespoons flour
1/4 teaspoon bottled hot sauce
1 tablespoon lemon juice, freshly squeezed
1 teaspoon salt
1/4 cup finely chopped shallots
2 cups diced carrots
4 cups chopped mushrooms
1 1/2 cups green peas, fresh (blanched) or frozen (heated and drained)
1 1/2 -3 pounds (depending upon thickness) puff pastry, store-bought
3 eggs, beaten
Put chicken pieces in a large stockpot and add cold water to cover. Bring to a boil and cook 1 minute. Drain. In a clean stockpot, combine 16 cups water, chicken, leek, bay leaves, two cups chopped onion and celery. Bring to boil. Cover and cook, skimming the surface often to remove excess fat, foam and scum, about 15 minutes.
Using tongs, remove legs and thighs from pot. Set aside to cool. Continue cooking necks and backs, skimming surface as necessary.
When legs and thighs are cool enough to handle, remove and set aside the meat from the bones. Discard the skin. Toss bones back into the pot and continue cooking 1 hour.
Strain broth. Discard solids. Pour 3 cups broth into a saucepan (store remaining broth for other uses). Add cream and bring to boil. Reduce heat to low and simmer 5 minutes.
In a saute' pan, melt 8 tablespoons butter over low heat. Skim off surface foam and pour the clear center liquid (clarified butter) into a mixing bowl. Add flour and stir to blend. Bring broth to boil, and whisking constantly, add flour mixture, hot sauce, lemon juice and salt. Cook 3-5 minutes. Set aside.
Melt remaining butter in large skillet over medium heat. Add shallots and saut