Diy Pot Pie And Bone Broth
From pencilizer 12 years agoIngredients
- FILLING: shopping list
- - Whole bird bones shopping list
- - Veggies of your choice. I use about: shopping list
- 1 bunch of carrots shopping list
- 1/2 bag of frozen peas shopping list
- 1 red onion shopping list
- 1 yellow onion shopping list
- About 5 celery stalks shopping list
- 3 large cloves of garlic, crushed and diced shopping list
- About 7 medium red potatoes shopping list
- Some people use corn too shopping list
- - 1 tsp. marjoram shopping list
- - 2 tsp. crushed rosemary shopping list
- - 2 tsp. thyme shopping list
- - 1 tsp. salt shopping list
- - 1 tsp. lemon pepper or black pepper shopping list
- - 1/4 tsp. ground mustard seed shopping list
- - 2 tsp. sage shopping list
- CRUST: shopping list
- - 11/2 cups all purpose flour shopping list
- - 1/2 cup whole wheat flour shopping list
- - 1 tsp. salt shopping list
- - 2/3 cups shortening shopping list
- (butter works too, but not as well- if salted butter is all you have, simply don't use salt) shopping list
- - 8 tbs. ice water shopping list
- - 2 tbs. milk shopping list
- (any kind, powdered works too) shopping list
How to make it
- 1. Eat a full bird with your friends or family. Keep the remaining bones/pieces you can't eat. You can freeze this until you have a free day.
- 2. Put in large pot with water covering an inch or two over the bird.
- 3. Throw in potatoes, carrots, peas, onion, and any other veggies you can think of. Add spices/herbs like marjoram, rosemary, thyme, etc. Stick to herbs you would use in Thanksgiving stuffing. There is no such thing as adding too many veggies to this recipe, as long as you've still got a good deal of liquid.
- 4. Boil for 4 hours, starting on medium heat and bringing to low at 2 hours.
- 5. Drain broth using cheesecloth, saving all pulp.
- 6. Use gloves(or don't) and go through the pulp with your hands, getting all bones and bits you cannot eat. This is a careful process and you want to be tedious, getting all the small pieces. I usually spend about 15 minutes going through to make sure I picked everything out. When you are done, put aside.
- 7. Preheat oven to 400.
- 8. Start on Crust.
- Mix salt, flour and cold shortening in a blender.
- -Mix 6-8 tbs. water into dry ingredients until it forms a ball.
- - Part dough in 2 halves.
- -Take one half, form a ball and flatten out with a roller. Lay in bottom of medium sized cobbler pot, leaving an extra 1/2 inch or so around the sides. Take the time to even it out.
- 9. Fill pot 4/5 of the way with the pulp you set aside from your stock.
- 10. Put second half of flattened dough over top and pinch sides, take the time to make it even.
- 11. Poke holes with a fork in the top crust, brush milk over the top.
- 12. Leave in oven for 20 minutes, then check every 5 minutes until golden brown.
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