Directions: |
Directions:Put the chicken pieces in a big pot and cover with water. Add salt and pepper (to taste). Can add other spices (experiment and have fun....I use a North Carolina spice blend I get from Nahunta Pork
Farm.) Bring chicken to a boil and boil until tender, about 2-3 hours. Remove chicken from the broth, leaving broth in pan. Remove 1/2 c. of the chicken broth and add just enough water to cool it off some (so it doesn't burn your fingers.) Remove chicken from the bones and set aside.
Pastry: Put 2 cups of plain flour in a bowl. Add chicken broth and make a dough...(the dough should be the consistency of biscuit dough). Separate the dough into about 4 balls. Flour the surface of whatever you can use to roll the dough. Place 1 ball of dough on the floured surface. Using a rolling pin, roll dough until as thin as you want it. (I flip the dough a time or two to give it a more "elastic" feel.) Generally, the thinner the dough the better the pastry. Cut the rolled dough into strips. Bring the broth to a boil. Add 1/2 to 1 can of the cream of chicken soup to thicken the broth a little. When the broth comes to a boil, add strips of pastry a few at a time, making sure each strip gets soaked with the broth before adding a new strip. Repeat with the remaining balls of dough until you have filled the pot. Add the chicken. Cover and let simmer about 5 to 10 minutes, or until all the pastry is cooked. Enjoy! |
Personal
Notes: |
Personal
Notes: This is the way mom cooked it, with one exception. Aunt Betty taught me to add the can of cream of chicken soup! Of course, you can skip making the pastry from scratch by using "Anne's Pastry Strips" or even flour tortillas, cut into strips. However, nothing beats the taste of "made from scratch" pastry.
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