NC Cooperative Extension

Old-Fashioned Chicken 'N Pastry

1 whole broiler-fryer chicken
8 C. water
6 low-sodium bullion cubes
1 tsp. freshly ground pepper
1/2 box frozen thin pastry strips

Clean and rinse the chicken; remove any visible fat. Boil whole chicken in the 8 cups of water (turn bird over halfway through cooking) until tender, about 1-1/2 to 2 hours. Remove chicken and place broth in a shallow container in the refrigerator to allow fat to harden on top. Remove chicken from bones discarding every thing except lean meat. Shred 1-1/2 cups of chicken into large bite-sized pieces and freeze the remaining meat for use later in a casserole or salad.

When ready to make Chicken 'n Pastry, remove hardened fat from broth and discard. Measure 6 cups of broth into a large pot (save remainder of broth in case you need to add extra when pastry strips are added). Add bullion cubes, pepper, and shredded chicken. Bring to a boil and add frozen pastry strips, one at a time (slowly so the water doesn't cool off too much). Cover and simmer slowly until pastry strips are tender, approximately 10-15 minutes. Serves 4.

Cook the chicken one-day or several hours before you plan to make this dish so the fat can harden on top for removal.

Per Serving: 307 calories, 7.3 g. fat, 21 g. protein, 865 mg sodium, 110 mg cholesterol

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