Miss Mary's Famous Chicken with Pastry
The Jack Daniels recipe site offers a wealth of delicious recipes, not all of which require adding bourbon to them. Here's one that has been a hit with anyone that I've ever served it to.
MISS MARY'S FAMOUS CHICKEN WITH PASTRY
Miss Mary's Famous Chicken with Pastry
Chicken:
1 (2-1/2 to 3-lb.)chicken
1 large onion
1 rib celery
1 tsp. salt
1/4 cup all-purpose flour
1/4 cup water
salt and pepper, to taste
Pastry:
2 cups all-purpose flour
1 tsp. salt
3/4 cup shortening or lard
1/4 cup cold water
Place chicken, onion, celery and salt in a large pot. Add
enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until chicken is tender and
cooked through, about 1 hour. Remove chicken from broth
and cool enough to handle.
Pick chicken off the bones and discard bones. Grease a
9 x 13-inch baking dish. Remove celery and onion from broth. Measure broth and return 3 cups to the pot. In a
small bowl, blend 1/4 cup flour with 1/4 cup water to make
a smooth paste. Stir into hot broth. Cook 5 to 10 minutes or until broth is thickened. Season with salt and pepper. Pour over chicken.
In a large bowl, combine 2 cups flour and 1 teaspoon salt.
Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs. Sprinkle with cold water and
mix until dough hold together and will form a ball. Roll
out on a floured board or pastry cloth to about 1/4 inch thickness. Cut into strips and place over the chicken. Bake at 375º F. until the pastry is golden brown.
Makes 6 servings.
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