Shelley's Heart of the Home Kitchen Chicken and Pastry скачать в хорошем качестве

Shelley's Heart of the Home Kitchen Chicken and Pastry

Chicken and Pastry recipe 2 Chicken Breasts 1 Qt Chicken Stock 4 C All Purpose Flour (additional flour for rolling) 1 1/2 C Cold Water Salt Pepper Badia All Seasoning Garlic Powder Minor's Chicken Base or Better Than Boullion (all seasonings are to taste - start with a little and increase to your preference) Boil chicken breasts in salted water and bring to boil, then lower to medium for approximately 30 mins. (or place in crock pot overnight with salt, pepper and garlic powder, no water and allow to cook for approx 8-10 hours) Once chicken is thoroughly cooked through turn off stove and place lid on pot and allow to sit for about 30-45 mins. This will allow the chicken fibers to relax and make the chicken succulent and easy to shred. Do not discard the boiling liquid! (If using a crock pot you'll find that the chicken has releases a large amount of natural juices and is easy to shred. Use that juice and increase the amount of chicken stock to 2 quarts.) Shred the chicken and set aside. In a stand mixer or by hand if necessary, add 4 C of flour. I add some parsley flakes and a little pepper for taste and appearance but it's not necessary. Using the paddle attachment or dough hook, slowly add in 1 C of water. Use more if needed. You'll know you've used the right amount because the dough will come together in a ball on the paddle/hook and will clean itself from the sides of the bowl. If doing it by hand the dough should come together in a ball and be slightly sticky but not stick to your board/counter. At this point cover the dough and allow it to rest at least 20 minutes so the gluten relaxes making it easier to roll out. While this rests add your stock to the cooking liquid. Add the chicken base a heaping tablespoon at a time along with the seasonings until you reach a desired level of flavor. Add your parsley and chicken and bring liquid to a slow boil. Heavily flour your counter or board and divide your dough into 5 portions. One portion at a time roll out your dough until very thin. Sprinkle with flour and cut into whatever size pastry you prefer. A few at a time, lower your pastry into the liquid and stir after adding, making sure they don't stick together. Repeat with remaining dough. Stir every so often making sure nothing is sticking to the bottom of the pot. You'll know it's done when the dough floats to the top. The flour you sprinkled on the dough before adding along with the starch in the pastry will thicken the liquid. Enjoy! If you try this recipe please comment below and let me know what you think along with any recipe you'd like to see made. Please subscribe and hit the like button. Thanks for watching! Follow my blog at https://shelleysheartofthehome.wordpr...