I’ve wanted to post this recipe of the chicken soufflé for so long time. It is ideal for kids or people, who suffer from autoimmune intestinal diseases, like Crohn’s, IBD or others.
- 1 chicken-breast on the bone
- 1 onion (for the broth)
- bay leaf
- 2-3 peas of black pepper
- 1 big carrot
- 250 g stalk of celery
- 1 tbsp of gluten-free mix flour
- 1 tbsp flaxseed meal instead of 1 egg (simply mix in a small bowl with 3 tbsp of warm water and let sit for a couple of minutes)
- 150 ml almond/soy/any kind of milk
- gluten-free breadcrumbs
- diary-free margarine (you can use butter if you don’t have intolerance)
- milled black pepper (if you don’t have any contraindications)
- Boil the chicken breast in the water with onion, pepper, salt, bay leaf – in a way you always make a broth, which you can use later for other purposes (for instance, risotto or other dishes).
- Boil carrot and stalk of celery in other pot (as I prefer to do or can add them to the chicken breast), so that you can use vegetable broth later too.
- Separate flesh of chicken from the bone and pass it through the meat chopper together with the vegetables.
- Grind this mixture in a bowl together with flour, egg replacer (if you use a whole egg, whisk it separately, so that the soufflé can rise up in the oven), milk, salt, milled pepper by the instrumentality of a mixer.
- Grease the silicon mold and sprinkle it with breadcrumbs. Pour the mixture in a mold.
- Preheat the oven to 190°С (375°F). Then bake the soufflé about 20 minutes.
- Wait until the soufflé cool, so that you can slice it. When it is warm from the oven, it is too soft, but you can spread bread with it anyway.