Chicken Stoltzfus

By DigitalChef

Ingredients

• Pastry Squares:
• 1 (5 pound) roasting chicken, cleaned and giblets removed
• 1 1/2 quarts water
• 2 teaspoons salt
• 1/3 teaspoon pepper
• Pinch saffron
• 12 tablespoons butter
• 12 tablespoons flour
• 1 cup light cream or 1/2 cup each milk and evaporated milk
• 1/4 cup finely chopped fresh (or 1/8 cup dried parsley)
• Salt
• Freshly ground black pepper
• Parsley for garnish
• 1/2 cup shortening
• 1/2 cup butter
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 About 1/2 cup ice water

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 (from scratch):
Using a pastry blender or fork, cut the shortening and butter into the flour until it forms crumbs. Sprinkle the ice water over the crumbs with one hand while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part until 1/8” thick to fit an ungreased cookie sheet. Place the dough on the cookie sheet and cut the dough into desired shapes (about 1” in diameter) using a pastry wheel or sharp knife.

Bake in a pre-heated oven at 350° F for 12 to 15 minutes or until lightly browned.

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