Chicken & Pastry (or Dumplings)
Some call it chicken & pastry others chicken & dumplings...just call me when its ready!!!!!!!
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Ingredients
  1. CHICKEN
  2. 1 WHOLE CHICKEN (ANY CHICKEN COMBO THAT EQUALS WHOLE CHICKEN)
  3. 2 TSP SALT
  4. 2 TSP BLACK PEPPER
  5. 1 1/2 GALLONS WATER
  6. PASTRY (OR DUMPLINGS)
  7. 4 CUPS FLOUR
  8. 1/2 TSP SALT
  9. 1/2 TSP BLACK PEPPER
  10. 1 1/4 CUPS COLD WATER
  11. 1 LG EGG BEATEN
  12. BROTH
  13. 2 1/2 TBSP CHICKEN BASE
  14. AS NEEDED SALT
  15. AS NEEDED PEPPER
Instructions
  1. CHICKEN
  2. USING A 2 GALLON OR LARGER POT, PLACE CHICKEN, SALT, PEPPER AND WATER IT POT. BRING TO A BOIL, REDUCE HEAT TO A SIMMER AND COOK THE CHICKEN UNTIL DONE.
  3. PASTRY (OR DUMPLINGS)
  4. PLACE FLOUR IN A LARGE BOWL. ADD THE SALT AND PEPPER AND EGG. MIX TO DISPERSE THE EGG. GO TO THE POT OF SIMMERING CHICKEN AND LADLE SOME OF THE FAT THAT HAS COME TO THE TOP OF THE POT ( ABOUT A 1/4 CUP).
  5. ADD ONE CUP OF WATER TO THE FLOUR MIXTURE AND MIX WELL. IF THE DOUGH IS TO DRY ADD MORE OF THE REMAINING WATER UNTIL YOU HAVE A DOUGH THAT RESEMBLES BISCUIT DOUGH.
  6. FLOUR A LARGE SURFACE SUCH AS A COUNTER TOP AND ROLL THE DOUGH OUT UNTIL IT IS VERY THIN (ABOUT THE THICKNESS OF A LASAGNA NOODLE). CUT THE PASTRY WITH A KNIFE OR PIZZA CUTTER INTO 1-1/2 X 1-1/2 INCH NOODLES. LET DRY FOR 1-3 HOURS IF POSSIBLE.
  7. BROTH
  8. REMOVE THE COOKED CHICKEN FROM THE POT, COOL AND REMOVE MEAT FROM THE BONE.
  9. ADD THE CHICKEN BASE TO THE HOT BROTH, TASTE THE BROTH, ADJUST THE FLAVOR WITH SALT AND PEPPER, ADD THE PULLED MEAT AND LET SIMMER 5 MINUTES.
  10. WHILE THE BROTH IS BOILING, DROP IN THE PASTRY STRIPS ONE AT A TIME, STIR EVERY 18-20 STRIPS. USE AS MANY STRIP TO MAKE A FAIRLY FULL POT OF NOODLES.
  11. COVER, TURN OF HEAT AND LET STAND FOR 10-15 MINUTES.
Notes
  1. YES, ITS WORTH ALL THE WORK!!!!!!!!!!!!!!!
From The Chef To You http://fromthecheftoyou.com/