I have made pastry dough from scratch like my grandmother use to make. She shared a tip with me a long time ago and that was to use canned biscuits. She would crack open the can of biscuits and knead them all together. Sprinkled a little flour on them and rolled the dough out very thin and cut them in strips. After the stewed chicken was done, she would pull out the chicken and de-bone it. Then layer in the pastry strips with layers of shredded chicken to keep them from clumping together. She would cook this until the pastry was very tender. She used a whole chicken and put half of the stewed chicken in the pastry and the other half she would make a bowl of chicken salad. My mother would do this same thing. Now we can make it much easier by skipping all of that and purchasing the box of pastry strips.My dad purchased some organic chicken broth because he had a few chicken legs for us to cook up. This gave us a richer pot of Pastry since we didn't use the whole chicken! My grandmother would serve her pastry with a pot of cabbage or collards and some fried corn bread. I miss her so much! Both of my grandmothers were wonderful cooks! My Mother is also a wonderful cook. I want her to get well so she will feel like eating again.
Monday, May 24, 2010
Southern style Chicken & Pastry. Lunch with Dad and Jonathan.
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