I’m about to celebrate my 52nd birthday, having been born in the south and raised by a southern bell I must post my favorite childhood dish. This recipe brings back the best of memories and is in my opinion the cure-all to any ailment!
- 1 Whole Chicken, 4-5lb average
- 2 cups of Flour
- 4 teaspoons Chicken base or granules, for broth
- ½ teaspoon Black Pepper or to taste
- Salt, to taste, if needed
- Remove neck, gizzards and any other parts that might be inside the bird.
- Rinse the bird, inside and outside, under cool running water.
- Cut the chicken into pieces
- Place cut chicken in a large stock pot, cover with about 6 inches of water.
- Place on Medium-High heat and let come to a boil.
- Boil chicken about 45-55 minutes or until done.
- Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
- Turn the heat off under the pot while the chicken is cooling.
- Allow chicken to cool enough to handle and remove chicken from bones.
- Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
- Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
- Place the bones back in the pot and add water to cover about 2 inches.
- Let simmer on Medium-Low heat while you make the pastry dough.
- In a medium bowl, add flour and one teaspoon of salt. Sift together.
- Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
View full recipe at Taste of Southern: Click Here
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