Four and Twenty Black Birds Baked in a Pie

There’s a certain magic in dishes that evoke stories, and for me, this pie is pure enchantment. I remember, as a young apprentice, assisting the head chef in preparing a grand feast for a rather discerning dignitary. The menu was ambitious, aiming to impress with both classic technique and a touch of whimsical flair. When the recipe for this “Four and Twenty Black Birds” pie was brought out, there was a hush in the kitchen. It wasn’t just about the ingredients, but the legend it carried – a nod to nursery rhymes and grand traditions. The meticulous preparation, the careful brining of the poultry, the rich, savory filling, and that crowning crust adorned with little crow’s feet – it all spoke of a dish meant to be savored, not just eaten. The look of delight on the king’s face, as the story goes, was the ultimate reward, and it solidified my love for culinary storytelling.

Recipe Overview

• Prep Time: 2 hours 55 minutes (includes brining)
• Cook Time: 50 – 60 minutes
• Total Time: 3 hours 55 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Poultry

Ingredients

To bring this regal pie to life, you’ll need a few key components. The heart of the pie is, of course, the poultry, and while the name might suggest otherwise, a good quality chicken will serve beautifully.

For the Brine:

• 6 cups cold water
• ½ cup kosher salt
• 1 3 ½ pound broiler/fryer chicken, washed and brined (see instructions)

For the Filling:

• ½ gallon chicken stock
• 4 cups vegetables, frozen and mixed
• 1 cup potato, diced and peeled
• 1 cup white pearl onion, frozen (microwave for a few minutes to pre-cook them)
• 1 teaspoon flat leaf parsley, minced
• 1 teaspoon sage, minced
• 3 scallions, whites and greens, chopped
• 1 tablespoon frozen chives
• ¼ cup cornstarch
• Salt to taste
• Pepper to taste
• 1 pinch cayenne
• 1 egg, separated (for egg wash)
• ½ cup sliced red grapes OR ½ cup dried cranberries (for a touch of sweetness)

Equipment Needed

• Large pot or Dutch oven
• 10-inch glass pie plate
• Baking sheet
• Mixing bowls
• Whisk
• Rolling pin
• Pastry brush
• Foil

Instructions

This pie is a labor of love, but every step contributes to its magnificent final presentation and deeply satisfying flavor.

1. Prepare the Brine: In a large bowl or container, combine the 6 cups of cold water with the ½ cup of kosher salt. Stir until the salt is completely dissolved. Submerge the washed 3 ½ pound broiler/fryer chicken in the brine. Ensure the chicken is fully covered. Let it brine for 4 hours. After brining, drain and thoroughly rinse the chicken under cold running water, then pat it dry.

2. Simmer the Chicken: Place the drained and rinsed chicken in a large pot or Dutch oven. Cover the chicken with ½ gallon of chicken stock. Bring the liquid to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, adding more stock as needed to keep the chicken submerged.

3. Prepare the Pie Dough: While the chicken is simmering, prepare your preferred pie dough. The original recipe mentions using “Recipe #300887,” which implies a specific pie crust recipe. For this preparation, you will need enough dough for a bottom and top crust for a 10-inch pie. Once the dough is made, shape it into two disks, wrap them with plastic wrap, and chill them thoroughly.

4. Process the Chicken and Broth: Once the chicken has finished simmering for 2 hours, carefully remove the chicken from the pot and place it in a separate bowl. Discard the skin, bones, and any gristle or undesirable parts. You want only the tender, cooked meat.

5. Create the Thickened Filling Base: Remove 2 cups of the simmering broth from the pot into a small bowl. In this bowl, stir in the ¼ cup of cornstarch, whisking vigorously to ensure there are no lumps. Gradually add this cornstarch slurry back into the remaining simmering broth in the pot, stirring constantly. Continue to simmer and stir until the broth has thickened to your desired consistency. This thickened broth will form the luscious sauce for your pie. Season this thickened broth mixture to taste with salt, pepper, and the pinch of cayenne.

6. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the bottom crust for your 10-inch glass pie plate. Carefully arrange the bottom crust in the pie plate. Brush the bottom crust with the beaten egg white (from the separated egg). Let it dry for a few minutes.

7. Add the Filling: Shred or dice the cooked chicken meat. Add the shredded chicken to the bowl of thickened broth along with the 4 cups of frozen mixed vegetables, the 1 cup of diced peeled potato, the 1 cup of pre-cooked white pearl onions, the 1 teaspoon of minced flat leaf parsley, the 1 teaspoon of minced sage, the 3 chopped scallions (whites and greens), and the 1 tablespoon of frozen chives. Gently stir in the ½ cup of sliced red grapes or dried cranberries, if using. Ladle this hearty filling into the prepared pie shell. Pour the thickened soup over all the ingredients in the pie shell, ensuring everything is well coated.

8. Top and Vent the Pie: Roll out the top crust and carefully arrange it over the filling. Crimp the edges of the top and bottom crusts together to seal the pie. To allow steam to escape and prevent the crust from becoming soggy, cut steam vents in the shape of crow’s feet around the center of the top crust.

9. Egg Wash and Bake: In a small bowl, beat the egg yolk with a drop or two of cream (optional, but adds richness). Paint the top crust with this mixture to give it a beautiful, golden-brown, “homey” appearance.

10. Baking: Place the assembled pie on a baking sheet (this is crucial for catching any potential spills and keeping your oven clean). Bake at 400°F (200°C) for 50 to 60 minutes. If the top crust begins to brown too quickly, cover it loosely with foil during the last 15 minutes of baking. The pie is ready when the crust is golden brown and the filling is bubbling through the vents.

11. Rest and Serve: Once baked, remove the pie from the oven and let it rest for at least 10-15 minutes before slicing. This allows the filling to set properly.

Expert Tips & Tricks

• Brining for Flavor and Tenderness: Don’t skip the brining step! It’s essential for infusing the chicken with moisture and flavor, ensuring a succulent result that a king would approve of.
• Pre-Cooking Onions: Microwaving the frozen pearl onions briefly before adding them to the filling ensures they are tender and fully cooked by the time the pie is done.
• Thickening the Sauce: The cornstarch slurry is key to a rich, unctuous gravy. Ensure you whisk it smoothly into the broth before adding it back to the pot, and stir constantly while it thickens to prevent lumps.
• The Crow’s Foot Vents: This is where the charm comes in! Get creative with your vents – small slits or decorative cuts will all work, but the crow’s feet are a delightful nod to the pie’s name.
• Baking Sheet is Non-Negotiable: Trust me on this one. Pies, especially rich, gravy-filled ones, can bubble over. A baking sheet is your best friend for easy cleanup.
• Foil is Your Friend: Keep an eye on your pie’s browning. If it’s developing too much color before the filling is heated through, a simple piece of foil draped over the top will prevent burning.

Serving & Storage Suggestions

This “Four and Twenty Black Birds” pie is best served hot, fresh from the oven. It makes for a wonderfully comforting and impressive main course. A simple green salad with a light vinaigrette would be an ideal accompaniment, allowing the rich flavors of the pie to shine.

Leftovers can be stored, once cooled, in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice on a baking sheet and warm it in a 350°F (175°C) oven until heated through. You can also gently reheat individual portions in the microwave, though the crust will not be as crisp.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	32%
Saturated Fat	7g	35%
Cholesterol	120mg	40%
Sodium	2500mg	109%
Total Carbohydrate	45g	16%
Dietary Fiber	3g	11%
Sugars	10g	20%
Protein	35g	70%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While the classic preparation calls for chicken, you could certainly experiment with other poultry. Turkey thighs would offer a richer flavor, or a mix of dark and white meat would provide a balanced texture. For a vegetarian twist, you could omit the poultry and focus on a hearty vegetable and mushroom filling, perhaps using a flavorful vegetable broth instead of chicken stock. If grapes aren’t your preference, dried cherries or chopped apples could offer a different sweet-tart dimension.

FAQs (Frequently Asked Questions)

Q: What is the origin of the “Four and Twenty Black Birds” pie?
A: This pie is inspired by the famous English nursery rhyme and is a playful take on classic savory pies, traditionally made with game birds.

Q: Can I use a store-bought pie crust?
A: Absolutely! For a quicker preparation, a good quality store-bought pie crust will work perfectly well.

Q: My pie crust is browning too quickly. What should I do?
A: Loosely tent the pie with aluminum foil to prevent the crust from burning while the filling finishes cooking.

Q: What if I can’t find pearl onions?
A: You can substitute with chopped regular white or yellow onions, sautéed until softened before adding to the filling.

Q: How do I know if the chicken is cooked through during the simmering process?
A: After 2 hours of simmering, the chicken should be very tender and easily pull away from the bone. You can test a piece by piercing it with a fork.

Final Thoughts

This “Four and Twenty Black Birds” pie is more than just a recipe; it’s an invitation to a culinary adventure, a journey into the heart of comforting, storybook cooking. It’s the kind of dish that gathers people around the table, sparking conversation and creating lasting memories. I encourage you to embrace the process, enjoy the aromas that will fill your kitchen, and present this pie with pride. I’d love to hear about your experiences and any personal touches you bring to this delightful dish. May your pies always be delicious and your feasts fit for a king!