need a chicken pastry (pastry) recipe
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- #3
basically it is chicken broth with pastry boiled in it like a noodle but thicker and heartier that a store bought noodle. It is a Southern Low Country dish or a Penn Dutch dish call pot pie. Not like the chicken pot pie with two crusts you can but at the grocery store...
Coming from New Hampshire you would have no clue about that or how to cook and eat grits.
Coming from New Hampshire you would have no clue about that or how to cook and eat grits.
^ had me stumped too...but then I'm not a southerner 
Ah, I get it now. No wonder I've never heard of it, they're called "chicken and dumplings" by the rest of the world. You really should cook them in a volute sauce, not runny broth.
Most chicken pot pies only have a single top crust.
And I absolutely know about cooking and eating grits, I *love* grits. Especially real grits, not that instant crap in the envelope. I was trying to describe them to my wife the other day (native Mainer), she's never had them. Yummm...
Most chicken pot pies only have a single top crust.
And I absolutely know about cooking and eating grits, I *love* grits. Especially real grits, not that instant crap in the envelope. I was trying to describe them to my wife the other day (native Mainer), she's never had them. Yummm...
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- #9
the pastry thickens the broth, and my chicken broth could regrow limbs.
From NH I just assumed no grits.. Envelope grits are crap.. I take the leftover grits put them in a loaf pan or something similar. When cold slice it into 1/4in slabs and fry them crispy,,, way tasty.... I do polenta the same way,
^ 
grew up eating polenta...leftovers the next morning after a meeting with melted butter and a hot cast iron pan...both sides crisped. Then maple syrup. Pancakes don't stand a chance.
Good for camp breakfasts too of course.
grew up eating polenta...leftovers the next morning after a meeting with melted butter and a hot cast iron pan...both sides crisped. Then maple syrup. Pancakes don't stand a chance.Good for camp breakfasts too of course.
I have a couple of quarts of homemade stock in the freezer, I just might give this a try this weekend.
You got me wanting them now, I picked up a bag of stone ground coarse corn meal last night, I promised my wife I'd make them for her. What you describe is what my mom used to make all the time, we called it "fried mush". Sounds nasty but it was delish, fantastic for breakfast, with maple syrup. Now I gotta make that too!
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- #12
Mom finally got home
2 cups of flour
2 tablespoons cold shortening or butter
tea spoon baking powder
cold water to make dough 1/2 cup +or- add it slowly while stirring
you want a non sticky dough.
let rest for 30min under a bowl .
roll out to 1/8 in or thicker...
cut into strips and cross cut into bite size pieces or bigger
drop a handful at a time in boiling broth, and stir so they do not stick together... boil for 30 min or until done to your liking. we add some white potatoes to it also.. have some stock in reserve in case the noodles absorb too much broth....
2 cups of flour
2 tablespoons cold shortening or butter
tea spoon baking powder
cold water to make dough 1/2 cup +or- add it slowly while stirring
you want a non sticky dough.
let rest for 30min under a bowl .
roll out to 1/8 in or thicker...
cut into strips and cross cut into bite size pieces or bigger
drop a handful at a time in boiling broth, and stir so they do not stick together... boil for 30 min or until done to your liking. we add some white potatoes to it also.. have some stock in reserve in case the noodles absorb too much broth....
Been looking at other recipes, and read yours. Here's what I'm gonna try:
Put cut up fryer into large pot with water, simmer ~30-40 mins until done.
Pull chicken out, let broth cool so fat can settle to top.
While broth is cooling, pull meat off bones, set aside. Reserve half for making chicken salad. Discard skin.
Skim fat off broth, remove and reserve ~1/2 cup broth, then put bones back in pot. Add some herbs (thyme, bay leaf, garlic clove, pepper corns), simmer another hour. Chill reserved broth and fat.
While broth is simmering, make pastry dough. Use chicken fat and broth for dough (instead of butter and water). Chill dough.
When broth is done, take a second pot, make a small batch of blonde roux, using chicken fat and flour. Make sure to cook it enough to get rid of the flour taste. Strain broth into this pot. This will make a nice volute sauce. Bring to simmer, add carrots, potatoes, maybe some peas.
Roll out and cut the pastry, drop into simmering sauce. Let cook ~10 mins. Add chicken, stirring very gently so pastry and chicken doesn't get busted up. Test pastry, final season and serve when done.
Put cut up fryer into large pot with water, simmer ~30-40 mins until done.
Pull chicken out, let broth cool so fat can settle to top.
While broth is cooling, pull meat off bones, set aside. Reserve half for making chicken salad. Discard skin.
Skim fat off broth, remove and reserve ~1/2 cup broth, then put bones back in pot. Add some herbs (thyme, bay leaf, garlic clove, pepper corns), simmer another hour. Chill reserved broth and fat.
While broth is simmering, make pastry dough. Use chicken fat and broth for dough (instead of butter and water). Chill dough.
When broth is done, take a second pot, make a small batch of blonde roux, using chicken fat and flour. Make sure to cook it enough to get rid of the flour taste. Strain broth into this pot. This will make a nice volute sauce. Bring to simmer, add carrots, potatoes, maybe some peas.
Roll out and cut the pastry, drop into simmering sauce. Let cook ~10 mins. Add chicken, stirring very gently so pastry and chicken doesn't get busted up. Test pastry, final season and serve when done.
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- #14
For my broth I use leg meat or thigh meat about 5lbs what ever is cheaper, 3 or 4 carrots, cut up a whole onion, a whole stalk celery, a whole bulb of garlic or 2, some times i use a mess of fresh ginger, and any other veggies in the fridge that are needed to be cooked soon, a tablespoon of salt, and some pepper ... I simmer this mess until the chicken is falling off the bones and veggies are mush. 3 or 4 hours. dump it all in a strainer and get all of the liquid out of it as possible... chill it remove the fat off of the top. I cook bite sized cubed white meat chicken in the broth as the pastry is cooking. dark meat and veggies makes a richer broth. IMHO
Yeah I realized afterwards I need to put some mirepoix (onion/carrot/celery) in the broth when the bones go back in along with the seasoning. Not sure I'd like ginger in there, although I do have some in the fridge right now. Might try it.
Thigh meat is definitely more flavorable. Best part of the chicken!
Thigh meat is definitely more flavorable. Best part of the chicken!
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This looks like what my grandmother makes.. its like a dumpling but hers are 1" +/- wide x 1-2" long pieces.. Like a wide flat dumpling. Yes, it is very good and I'll put this up against a large doughy dumpling any day.
J
J
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- #17
i KNEW SOMEONE HAD TO KNOW WHAT i WAS TALKING ABOUT. I finally made it man it was good. Jusy what I needed for finals week, some comfort food while I stressed out about Calc.
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Well all my family is from the south.. My grandmother is 96 years old and she has some killer recipes.. TO BAD THEY ARE ALL IN HER HEAD... She writes NOTHING DOWN... all by memory.
When I ask for a recipe she says she will give me a general idea along with... " add a little salt... tad of cinnamon... touch of pepper..." I ask how much is a little... tad.. or touch... Her response is ...if you like the taste... stop adding... PHFFT!
HA! But she's awesome and can still cook one HELL OF A MEAL..
J
When I ask for a recipe she says she will give me a general idea along with... " add a little salt... tad of cinnamon... touch of pepper..." I ask how much is a little... tad.. or touch... Her response is ...if you like the taste... stop adding... PHFFT!
HA! But she's awesome and can still cook one HELL OF A MEAL..
J
Made homemade grits last night for dinner. OMG that was good, I forgot. Big slab of them chilling in the fridge now, tomorrow morning its fried mush time.
Chicken pastry for dinner.
Chicken pastry for dinner.