Amish Chicken Stoltzfus
From crossfire 16 years agoIngredients
- 5-6 pound roasting chicken, cut into pieces shopping list
- 4 quarts water shopping list
- 2 medium celery sticks, cut into 3 inch pieces shopping list
- 1 tbsp plus 1/2 tsp salt shopping list
- 1/4 cup parsley shopping list
- 6 whole peppercorns shopping list
- 1 1/2 cup plus 3/4 cup flour shopping list
- 6 tbsp shorteing, cut into bits shopping list
- 3 tbsp butter, chilled, cut into bits shopping list
- 12 tbsp butter shopping list
- 2 cups light cream shopping list
How to make it
- combine chicken and water, boil
- skim off foam as it rises to top.
- add celery, 1 tbsp salt and peppercorns, reduce heat, cover simmer 1 hour.
- meanwhile, place 1 1/2 cup flour and remaining salt in a dep bowl. add shortening and 3 tbsp butter bits. with your fingers rub flour and butter together until they for a smooth bowl. Wrap in wax paper, refrigerate 1 hour.
- when chicken has cooked, transfer to a plate with a slotted spoon.
- Strain stock through a fine sieve, measure and set aside 6 cups.
- remove bones, from chicken, cut up.
- half hour before serving, preheat oven to 350 degrees.
- place ball of dough on floured surface, roll into a rectangle about 1/8 inch thick. Cut dough into 1 inch squares
- arrange squares on ungreased baking sheets, bake 12-15 minutes, or until golden brown. (THEY TURN OUT LIKE CRACKERS)
- while pastry bakes, melt remaining 12 tbsp butter over medium heat .
- when foam begiins to subside, add remaining 3/4 cup flour. stirring constantly, pour in chicken stock and cream.
- cook over high heat, until thick
- reduce heat-simmer 2-3 minutes.
- stir in chicken and parsley.
- taste for seasonings (add salt and pepper if desired)
- arrange pastries on top.
People Who Like This Dish 3
- amandalampros Beaufort, NC
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- crossfire Garner, NC
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