Nana's Chicken Pastry
One of the few things I wanted to learn how to cook from my Mother-in-Law. Truly a piece of southern heaven.
One of the few things I wanted to learn how to cook from my Mother-in-Law. Truly a piece of southern heaven.
- Carbohydrate 10.169952597459 g
- Cholesterol 48.5006750570578 mg
- Fat 10.2213300614176 g
- Fiber 0.368343244690829 g
- Protein 11.1726060515069 g
- Saturated Fat 3.09352830212996 g
- Serving Size 1 1 Serving (73g)
- Sodium 255.497801768808 mg
- Sugar 9.80160935276814 g
- Trans Fat 0.658171926429185 g
- Calories 181 calories
Step-by-step
- Boil the chicken thighs in water with salt until cooked through.
- Remove from pot with thongs or strainer, reserving all liquid.
- Set thighs aside to cool, keep the liquid warm.
- Make Pastry: Work an egg-sized lump of shortening into flour.
- Add milk a little at a time to blend.
- Mix with your hands.
- Dough should be smooth and silky.
- Remove bones and skin from chicken.
- Return the meat to the pot.
- Add more water if needed.
- Add pepper and possibly more salt.
- Return to a boil.
- Roll dough out flat (like a pie crust).
- Cut into 1/2" to 1" strips.
- Drop into boiling pot.
- Cook until pastries are done.
The Mechanics of Self-Raising Flour
Self-raising flour contains a pre-measured chemical leavening agent and salt, typically about 1.5 teaspoons of baking powder per cup of flour. When working shortening into this flour, ensure the fat is thoroughly distributed before adding any liquid. Cold milk should be incorporated gradually until the dough reaches a smooth and silky consistency.
Judging Doneness Without a Thermometer
Unlike whole cuts of meat, handmade pastry strips require visual cues rather than a digital probe to determine readiness. When the dough strips drop into the boiling broth, they will initially sink before floating to the surface. Cook them for an additional 8 to 10 minutes after floating, looking for a tender bite that has lost any raw flour taste.
Sequencing the Preparation
Efficient kitchen timing requires boiling the chicken thighs first to extract flavor for the stock while simultaneously cooling the meat. Strips must be cut uniformly to 1/2-inch to 1-inch widths so they cook at an identical rate in the rolling broth.
