Chicken souffle like in kindergarten

Step-by-step cooking

1. Step 1:

   

   How to make chicken souffle like in kindergarten? First of all, prepare the bechamel sauce, it will take time to cool down. Prepare the products for the sauce. Milk is suitable for any fat content, butter is natural, without vegetable additives. Take a spoon with a slide of flour.

2. Step 2:

   

   How to make bechamel sauce? Take a saucepan with a thick bottom, put oil in it. Melt the butter over low heat.

3. Step 3:

   

   Pour flour into boiling oil and mix it quickly so that lumps do not form. Fry the flour for a few minutes with constant stirring.

4. Step 4:

   

   Then, without stopping stirring, pour the milk into the saucepan. Now it will be more convenient to work with a whisk. Continue to cook the sauce on the lowest heat, constantly stirring it. The flour should completely dissolve.

5. Step 5:

   

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

6. Step 6:

   

   Now do the souffle directly. Prepare the products for him. Take the fillet from the breast, it is better if it is chilled, then the souffle will turn out juicier.

7. Step 7:

   

   Break the bread into a bowl and pour the milk. Bread should be stale, not fresh, then it will absorb meat juice better, which makes the souffle juicier and softer.

8. Step 8:

   

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

9. Step 9:

   

   Chop 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.

11. Step 10:

    

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

12. Step 11:

    

    Then add the soaked bread to the minced meat along with the remaining milk. Pre-mash it thoroughly with your hands. Pour the cooled bechamel sauce into a bowl.

13. 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 just mix it with a fork if the meat has been well ground.

14. Step 13:

    

    Whisk the whites with a mixer to steep peaks — after stopping, they should not fall off.

15. Step 14:

    

    Put the whipped whites on top of the minced meat.

16. Step 15:

    

    With careful movements from the bottom up, as if burying them, mix the proteins into the mass. The bubbles formed during whipping will make the souffle airy.

17. Step 16:

    

    Grease the molds in which you will bake the souffle with a small amount of vegetable oil. Pour the prepared mass into them. Place the molds in a baking tray with high sides. Pour hot water into it so that it reaches the middle of the molds. Water during baking, evaporating, will not allow the souffle to dry out. Place the souffle pan in the oven, preheated to 180 ° C.

18. Step 17:

    

    Bake the souffle from 30 minutes to 1 hour, depending on the size of the mold. It should be slightly browned on top. I came out with one large form, 22 * 17 cm and two small ones, 150 ml each. You can take out the small molds early. Cool the finished souffle a little and serve it to the table, in serving molds or cut into pieces. Bon appetit!