CHICKEN AND PASTRY RECIPE RECIPES

Steps:

• Remove neck, gizzards and any other parts that might be inside the bird.
• Rinse the bird, inside and outside, under cool running water.
• Cut the chicken into pieces
• Place cut chicken in a large stock pot, cover with about 6 inches of water.
• Place on Medium-High heat and let come to a boil.
• Boil chicken about 45-55 minutes or until done.
• Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
• Turn the heat off under the pot while the chicken is cooling.
• Allow chicken to cool enough to handle and remove chicken from bones.
• Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
• Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
• Place the bones back in the pot and add water to cover about 2 inches.
• Let simmer on Medium-Low heat while you make the pastry dough.
• In a medium bowl, add flour and one teaspoon of salt. Sift together.
• Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
• Mix together until you have a slightly moist dough ball.
• Generously flour your table, countertop or large cutting board.
• Using a rolling pin, roll the dough out to about ¼ inch thick.
• Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
• Cut each strip into sections about 2 inches long.
• Let the dough pieces rest for about 30 minutes to dry out some.
• Remove the chicken bones from the stock pot.
• If needed, add enough water to equal about one gallon of liquid in the pot.
• Add chicken base or granules as needed to create a good tasting broth.
• Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.
• Try not to drop dough pieces on top of each other and DO NOT STIR.
• Add the shredded pieces of chicken to the pot.
• Add Black Pepper to taste.
• Test the pastry before adding any additional salt. Add salt if needed and stir gently.
• Simmer for about 15 minutes until dough pieces are fully cooked and tender.
• Serve warm and enjoy.

Steps:

• Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook for 5 mins until soft, then add the chorizo and cook for 2 mins more until the orangey oils are released into the pan. Stir in the flour for 1 min, then add the sherry and bubble for 2 mins until most has evaporated. Return the chicken to the pan, add the stock, cover with a lid and simmer for 40 mins or until tender.
• Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces. Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Add seasoning (remembering that the chorizo can be quite salty) and return the chicken to the pan along with the parsley. Transfer to a pie dish (ours was 20cm x 25cm) and place a pie funnel or piping nozzle in the centre. Set aside to cool a little while you prepare the pastry.
• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot. Serve with your favourite veg.