My grandmother made the best chicken pastry! She actually rolled out the flour
dumplings by hand and dropped them right into the pot.I ususally don't have the
time to make my dumplings from scratch so this short cut recipe works just fine
for busy families.Enjoy!
Ingredients
1 whole chicken,cleaned and rinsed
1 box Anne's pastry noodles
2 celery stalks,rinsed with tops cut off,sliced into very thin slices
1 small yellow onion,chopped
2 chicken boullion cubes
1 tsp salt
2 tsps black pepper
1 tbsp olive oil
A very large cooking pot
Place the whole chicken into a large cooking pot.Fill the pot with enough water to just barely cover the chicken.Boil until the entire chicken is cooked ( this depends on the size of the chicken used.For a medium sized chicken it takes about 30-40 mins on medium high in my experience).After the chicken has finished cooking,remove the chicken from the water but DO NOT pour the water out.Place the chicken on a plate and allow it to cool to the touch (which takes about 15 mins).While the chicken is cooling,return the pot with the chicken stock water to the stove top and turn up the heat until it begins to boil.Add celery,onion,olive oil,boullion cubes,and salt and pepper to the boiling water.Stir once or twice to get the boullion to dissolve.Continue boiling for about 5 mins.Turn heat down to medium high and add in the pastry noodles, a few at a time.I usually add about 4 or 5 dumplings and then wait about 30 secs before adding more in order to let the noodles have time to get soft.After the last bit of noodles are added,maintain heat on medium high and begin removing the meat off the cooled chicken.As the meat is removed,drop it into the pot with the noodles.When all of the meat is removed and in the pot, drop the heat on the stove down a little bit,cover, and simmer for about 15 mins to allow the flavors to meld.Serve piping hot.I usually serve my pastry with hot,buttered yeast rools.Delicious!
* You may adjust the amount of salt and pepper used depending on personal taste.
Ingredients
1 whole chicken,cleaned and rinsed
1 box Anne's pastry noodles
2 celery stalks,rinsed with tops cut off,sliced into very thin slices
Advertisement:
1 small yellow onion,chopped
2 chicken boullion cubes
1 tsp salt
2 tsps black pepper
1 tbsp olive oil
A very large cooking pot
Place the whole chicken into a large cooking pot.Fill the pot with enough water to just barely cover the chicken.Boil until the entire chicken is cooked ( this depends on the size of the chicken used.For a medium sized chicken it takes about 30-40 mins on medium high in my experience).After the chicken has finished cooking,remove the chicken from the water but DO NOT pour the water out.Place the chicken on a plate and allow it to cool to the touch (which takes about 15 mins).While the chicken is cooling,return the pot with the chicken stock water to the stove top and turn up the heat until it begins to boil.Add celery,onion,olive oil,boullion cubes,and salt and pepper to the boiling water.Stir once or twice to get the boullion to dissolve.Continue boiling for about 5 mins.Turn heat down to medium high and add in the pastry noodles, a few at a time.I usually add about 4 or 5 dumplings and then wait about 30 secs before adding more in order to let the noodles have time to get soft.After the last bit of noodles are added,maintain heat on medium high and begin removing the meat off the cooled chicken.As the meat is removed,drop it into the pot with the noodles.When all of the meat is removed and in the pot, drop the heat on the stove down a little bit,cover, and simmer for about 15 mins to allow the flavors to meld.Serve piping hot.I usually serve my pastry with hot,buttered yeast rools.Delicious!
* You may adjust the amount of salt and pepper used depending on personal taste.
on November 1, 2011, 7:47 pm
Reply to this comment