| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
|
5 pound stewing hen, cut up |
| 5 |
c |
Water |
| 1 |
sm |
Onion |
| 1/2 |
ts |
Salt |
| 1 |
|
Recipe pastry |
| 2 |
md |
Potatoes, cooked and cubed |
| 2 |
|
Ribs celery |
| 2 |
|
Carrots |
INSTRUCTIONS
Simmer chicken in water with onion, celery, carrots
and salt until tender (about 3 hours). Remove chicken
from bones and cut in cubes, discarding the skin.
Strain broth and measure, adding water to make 3 cups.
Thicken broth with 4 Tablespoons flour mixed with 1/4
cup water. Adjust seasonings with a dash of white
pepper and more salt if necessary. Add chicken,
carrots (cubed) and cubed potatoes. Spoon into 6
individual casserole dishes or a 2-quart casserole.
Roll pastry about 1/4-inch thick and top the
casserole, sealing the edges. Make several slashes in
the pastry to allow the steam to escape. Bake in a hot
oven (400 degrees F.) for about 30 minutes or until
golden brown. Helpful Hints: Biscuit dough (rolled
thin) or individual biscuits may be used for the
topping. I also add defrosted frozen peas, to add
more color.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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