Chicken soufflé like in kindergarten

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make chicken soufflé like in kindergarten? First prepare the béchamel sauce; it will need time to cool. Prepare the ingredients for the sauce. Milk of any fat content is suitable, butter is natural, without vegetable additives. Take a heaping spoon of flour.

2. STEP 2

   

   How to make bechamel sauce? Take a thick-bottomed saucepan and put oil in it. Melt the butter over low heat.

3. STEP 3

   

   Add flour to the boiling oil and stir quickly to avoid lumps forming. Fry the flour for several minutes with constant stirring.

4. STEP 4

   

   Then, without stopping stirring, pour milk into the saucepan. Now it will be more convenient to work with a whisk. Continue cooking the sauce over low heat, stirring constantly. The flour should be completely dissolved.

5. STEP 5

   

   Cook the sauce until the first bubbles appear. It should thicken. When this happens, turn off the heat and leave the sauce to cool.

6. STEP 6

   

   Now get to the soufflé itself. Prepare food for him. Take the fillet from the breast; it is better if it is chilled, then the soufflé will turn out juicier.

7. STEP 7

   

   Break the bread into a bowl and pour milk over it. The bread should be stale, not fresh, then it will better absorb the meat juice, making the soufflé juicier and softer.

8. STEP 8

   

   Wash and dry the meat, and then cut into pieces.

9. STEP 9

   

   Grind it in any available way - with a meat grinder or blender. I used a combine chopper. The minced meat should be completely homogeneous, you can skip it twice.

10. STEP 10

    

    Add salt. You can add any spices at this stage - pepper, paprika, herbs. Divide the eggs into yolks and whites. Place the yolks in the minced meat. And mix it well.

11. STEP 11

    

    Then add the soaked bread to the minced meat along with the remaining milk. Knead it thoroughly with your hands first. Pour the cooled bechamel sauce into the bowl.

12. STEP 12

    

    Mix the minced meat with all the additives until completely homogeneous. You can additionally punch it with an immersion blender. But you can simply stir with a fork if the meat has been chopped well.

13. STEP 13

    

    Beat the egg whites with a mixer until stiff peaks form; they should not fall off after stopping.

14. STEP 14

    

    Place the whipped whites on top of the minced meat.

15. STEP 15

    

    Using gentle movements from bottom to top, as if burying them, fold the whites into the mixture. The bubbles formed during whipping will make the soufflé airy.

16. STEP 16

    

    Grease the molds in which you will bake the soufflé with a small amount of vegetable oil. Pour the prepared mixture into them. Place the pans on a rimmed baking sheet. Pour hot water into it so that it reaches the middle of the molds. The water that evaporates during baking will prevent the soufflé from drying out. Place the baking tray with the soufflé in the oven, preheated to 180°C.

17. STEP 17

    

    Bake the souffle for 30 minutes to 1 hour, depending on the size of the pan. It should brown a little on top. I got one large form, 22*17 cm, and two small ones, 150 ml each. You can remove small molds early. Cool the finished soufflé a little and serve in portioned molds or cut into pieces. Bon appetit!

Comments on the recipe

Daria ☼

03.12.2023

4.8

Thank you for the chicken soufflé recipe, and this soufflé can also be made from pork, beef or chicken liver. Any option will be delicious.

Corason

03.12.2023

4.9

I made chicken soufflé like in kindergarten using this recipe. I had to fuss a little, but the result was worth it) First I made bechamel sauce as described in the recipe. I soaked the crustless loaf in milk in advance. Blend fresh chicken fillet with an immersion blender. Added white bread in milk, sauce and yolks. From the spices I added salt and ground coriander. Separately, beat the egg whites until fluffy and add them to the minced meat. The consistency turned out to be pasty and airy. I poured the mixture into silicone molds and baked as described in the recipe for 30 minutes. The aroma was excellent. The slightly cooled soufflé was happily eaten by the child with boiled potatoes. The result was a very tender meat soufflé, very soft and juicy. You don't even need to chew, it just melts in your mouth. From this quantity of products I got 8 soufflé roses. This dish is light, dietary and very healthy. Great recipe. Many thanks to the author!