Granny's Chicken and Pastry

This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

Sounds good, but needs garlic. I put garlic in almost everything. Love the stuff.

OT wrote:

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

Sounds good, but needs garlic. I put garlic in almost everything. Love the stuff.

I've tried it in this, but it gave it kind of a weird taste. Not bad, but not grandma's either. lol

C.Hound wrote:

OT wrote:

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

Sounds good, but needs garlic. I put garlic in almost everything. Love the stuff.

I've tried it in this, but it gave it kind of a weird taste. Not bad, but not grandma's either. lol

And that is something you can't argue with either.

Nope, can't argue about grandma's cooking. lol

C.Hound wrote:Nope, can't argue about grandma's cooking. lol

My favorite were her cookies.

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

My husband is a very good cook, I was just discussing this recipe with him.

I grew up eating my grandma's chicken and dumplings. We were discussing the difference in dumplings, noodles and this recipe. Interesting how the fat in the broth must keep the flour together. Using no eggs or fat added to the flour for the dough. Bet you need a really fat chicken for this dough to work correctly?

Tulip wrote:

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

My husband is a very good cook, I was just discussing this recipe with him.

I grew up eating my grandma's chicken and dumplings. We were discussing the difference in dumplings, noodles and this recipe. Interesting how the fat in the broth must keep the flour together. Using no eggs or fat added to the flour for the dough. Bet you need a really fat chicken for this dough to work correctly?

I really have no clue what hold it together. I just know with that recipe it works. However some people do put and egg or two (not sure how many it would take) in the pastry. I've tried it with skinless chicken and it seemed to effect the flavor, for the worse in my opinion, more than anything else.

C.Hound wrote:

Tulip wrote:

C.Hound wrote:This is a southern dish. I usually double the recipe and make a big pot of it to have left overs for the next day. This is one of those things that tastes better the second day. You can use the frozen pastry strips. The it tastes better to me if you roll out your own pastry.


Granny's Chicken and Pastry

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

My husband is a very good cook, I was just discussing this recipe with him.

I grew up eating my grandma's chicken and dumplings. We were discussing the difference in dumplings, noodles and this recipe. Interesting how the fat in the broth must keep the flour together. Using no eggs or fat added to the flour for the dough. Bet you need a really fat chicken for this dough to work correctly?

I really have no clue what hold it together. I just know with that recipe it works. However some people do put and egg or two (not sure how many it would take) in the pastry. I've tried it with skinless chicken and it seemed to effect the flavor, for the worse in my opinion, more than anything else.

I like fat chickens. I like rich broth. So this recipe sounds good to me.

I would want to use a fat chick.

Oh yea, it's great with a big greasy hen.

C.Hound wrote:Oh yea, it's great with a big greasy hen.

I always skim off the fat.

OT wrote:

C.Hound wrote:Oh yea, it's great with a big greasy hen.

I always skim off the fat.

Chicken.

C.Hound wrote:

OT wrote:

C.Hound wrote:Oh yea, it's great with a big greasy hen.

I always skim off the fat.

Chicken.

Yep and trying to be heart smart to. On my diet I just gotta.

OT wrote:

C.Hound wrote:

OT wrote:

C.Hound wrote:Oh yea, it's great with a big greasy hen.

I always skim off the fat.

Chicken.

Yep and trying to be heart smart to. On my diet I just gotta.

I should, but lack the will power.

C.Hound wrote:

OT wrote:

C.Hound wrote:

OT wrote:

C.Hound wrote:Oh yea, it's great with a big greasy hen.

I always skim off the fat.

Chicken.

Yep and trying to be heart smart to. On my diet I just gotta.

I should, but lack the will power.

Now who's the chicken??????????

Well I may be getting a little soft in my old age, especially around the middle. But that is changing Down from 316 to 277. Lost 39 pounds so far.