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Chicken Cobbler




Source of Recipe


Internet


List of Ingredients




1 recipe plain Pastry Dough- recipe below
1 chicken, boiled and cut into pieces
3 c. Chicken Gravy- recipe below

Line an earthen baking dish or casserole with pastry rolled 1/4 inch thick; lay pieces of hot boiled chicken, seasoned to taste, in dish and pour gravy over top. Cover with pastry rolled 1/8 inch thick; cut gashes in top to permit escape of steam, or arrange lattice of pastry strips on top. Bake in hot oven (450F) for 15 min., then reduce heat to moderate (350F) and bake 1/2 hour longer.

Pastry Dough:

2 1/2 c. sifted flour
3/4 tsp salt
2/3 to 3/4 c. shortening
1/3 c. cold water (approximate)

Mix and sift flour and salt; cut in shortening until evenly mixed and like coarse sand. Add water in small amounts to dry ingredients, stirring lightly with fork and tossing aside pieces of dough as soon as they form; use only enough water to make particles hold together. Shape lightly into a ball, place in bowl and cover tightly; or wrap pieces of dough in waxed paper and press them together; chill thoroughly. When ready for use, roll the dough to the thickness that your recipe requires.

Gravy:

For Fat: Use drippings from fried or roasted chicken when possible.

To 4 Tbsp fat add 4 Tbsp flour and brown slightly, stirring constantly; add gradually 2 c. chicken stock and water and cook 5 min., stirring until thickened. Use milk or light cream for part stock, if desired; season to taste wtih salt and pepper. This will give you about 2 cups of gravy.

****to this gravy we usually added caramelized or sauted onions for a little more flavor when using it for the cobbler above.


Recipe