1 - 2 1/2 to 3 pound broiler-fryer chicken, cut up
1 cup sliced carrot
1/2 cup chopped onion
1/2 cup sliced celery
3/4 cup flour
3 tablespoons shortening
2 tablespoons ice water
1/4 cup butter or margarine, melted
1/3 cup flour
1/8 teaspoon thread saffron, crushed
1/2 cup light cream or milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon salt
Instructions
In a Dutch oven combine chicken and 4 cups water.
Add carrot, onion, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling, reduce heat.
Simmer, covered, about 45 minutes or till tender.
Remove chicken, Strain broth, reserving 3 cups liquid and vegetables.
Remove meat from bones, cut into pieces.
For pastry squares combine 3/4 cup flour and 1/4 teaspoon salt. Cut in shortening. Sprinkle with ice water atop; toss.
Roll to 1/8 inch thickness; cut into 1-1/2 inch squares.
Bake in 450 degree oven for 12 to 15 minutes.
Combine butter, the 1/3 cup flour, and saffron.
Stir in reserved broth and cream.
Cook and still till bubbly.
Cook and stir 1 minutes more.
Reduce heat; stir in reserved vegetables and chicken.
Heat through. Season to taste.
Serving
Suggestions
Serve with pastry squares.
Originally Submitted
7/5/2010
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