Making Chicken and Pastry скачать в хорошем качестве

Making Chicken and Pastry

A quick and easy version of this southern classic. 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp pepper 1/2 cup milk 2 TBSP melted unsalted butter, plus 2 TBSP unsalted butter 2-2.5 lbs bone-in chicken 4 cups chicken stock 1 cup water 1/2 tsp poultry seasoning 1 onion, peeled and halved 2 celery ribs, cut in half Combine flour, salt, pepper and baking powder in large bowl. Combine milk and melted butter in small bowl. Stir milk mixture into flour mixture until just incorporated. Turn dough out onto floured board and knead until smooth - about a minute. Put back in bowl and cover with plastic wrap and set aside. Pat chicken dry with paper towel and season with pepper. Melt 2 TBSP butter in dutch oven and add chicken - skin side down. You will have to do this in two batches. Cook 3-5 minutes on skin side and then turn over and cook other side 3-5 minutes. Remove from dutch oven and transfer to plate. Add broth, water and poultry seasoning to dutch oven scraping any brown bits off bottom of pot. Add onion and celery and chicken. Bring to a boil and then cover and reduce to simmer. Cook for 25-30 minutes. While chicken is cooking, roll dough into a 12 inch square (or as close as you can get) about 1/8 inch thick. Using a knife or pizza cutter, cut into 1 inch wide vertical strips, then cut diagonal 1 inch strips to form diamond shape. Cover cut pastry with towel until ready to cook. Remove chicken, onion and celery from pot and put on plate. Discard onion and celery and allow chicken to cool a little. Return broth to a boil and gently add cut pastry. Reduce to simmer, cover and cook pastry about 15 minutes, stirring occasionally. While pastry cooks, shred cooked chicken from bones and cut into bit sized chunks. Discard skin and bones. After pastry has cooked, add chicken back into the pot. Stir and cook for a couple of minutes until warmed through. Check for seasoning. Serve and enjoy!