Chicken Stoltzfus (Semi-Scratch)

By DigitalChef

Ingredients

• 1 (5 pound) rotisserie chicken
• 12 tablespoons butter
• 12 tablespoons flour
• 1 cup light cream
• 1/4 cup finely chopped fresh (or 1/8 cup dried parsley)
• Salt
• Freshly ground black pepper
• Parsley for garnish
• Refrigerated, rolled pie crust

Details

Servings 6

Preparation

Step 1

Put the chicken in a 6 quart kettle. Add the water, salt, pepper, and saffron and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 1 hour. Remove the chicken and cool enough to debone. Strain the stock. Reduce the stock to 4 cups. Transfer to another container.

Remove the skin and bones from the chicken and cut or shred the meat into bite-size pieces. Melt the butter in the pot in which the chicken was cooked and mix in the flour. Cook over medium-low heat until golden and bubbling. Add the 4 cups chicken stock and the cream, stirring constantly. Cook over medium-high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add the chicken pieces and chopped parsley.

Serve hot over pastry squares or in a casserole dish topped with the pastry squares.

Pastry Squares:
Allow crust to sit at room temperature for about 10 minutes. Unroll onto floured surface. Using a rolling pin, roll out thinner. Transfer to a cookie sheet and bake according to directions. Cut into squares or diamonds.

Notes:
• Pastry squares can be made in advance.
• Store in an airtight container.