PASTEY CUTTER RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHICKEN PASTRY RECIPE, MADE FROM SCRATCH. : TASTE OF SOUTHERN



Chicken Pastry Recipe, made from scratch. : Taste of Southern image

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Provided by Steve Gordon

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

1 Whole Chicken, 4-5lb average
2 cups of Self-Rising Flour
4 teaspoons Chicken base or granules, for broth
½ teaspoon Black Pepper or to taste
Salt, to taste, if needed
Water

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.

CHICKEN PASTRY RECIPE, MADE FROM SCRATCH. : TASTE OF SOUTHERN



Chicken Pastry Recipe, made from scratch. : Taste of Southern image

Follow these easy, step-by-step, photo illustrated instructions for making Chicken Pastry from scratch. There's just something about a big bowl of Chicken Pastry that soothes the soul, anytime of the year. Whether you know it as Chicken Pastry, or as Chicken Dumplings, I think you'll find it's much easier to make from scratch than you might have thought. We've also got a printable recipe to make it even easier.

Provided by Steve Gordon

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

1 Whole Chicken, 4-5lb average
2 cups of Self-Rising Flour
4 teaspoons Chicken base or granules, for broth
½ teaspoon Black Pepper or to taste
Salt, to taste, if needed
Water

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.

VEGAN GLUTEN-FREE GINGERBREAD MEN | MINIMALIST BAKER RECIPES
2013-12-19 · The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls. Notes *If you don’t want to cut them out into shapes (as it is a bit onerous with the dough being so tender), after chilling, simply roll 1 Tbsp amounts of dough into balls, freeze for 5 minutes, then bake for 10-12 minutes. *Nutrition ...
From minimalistbaker.com
See details


VEGAN GLUTEN-FREE GINGERBREAD MEN | MINIMALIST BAKER RECIPES
2013-12-19 · The batch should make between 25-35 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls. Notes *If you don’t want to cut them out into shapes (as it is a bit onerous with the dough being so tender), after chilling, simply roll 1 Tbsp amounts of dough into balls, freeze for 5 minutes, then bake for 10-12 minutes. *Nutrition ...
From minimalistbaker.com
See details