| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Pies & past, Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Boiling chicken (up to 5) |
| 3 |
tb |
Butter |
| 6 |
c |
Water; boiling |
| 1 |
|
Carrot; sliced |
| 1 |
|
Onion; sliced |
| 1/4 |
c |
Celery leaves; chopped |
| 3 |
|
Whole cloves |
| 1 |
|
Clove garlic |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
md |
Potatoes; uncooked |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 3 |
ts |
Baking powder |
| 1/3 |
c |
Shortening |
| 1/2 |
c |
Milk; approximately |
| 1/2 |
c |
Fresh parsley; minced |
INSTRUCTIONS
TOPPING
Cut the chicken into individual pieces and brown lightly in the butter. Add
the boiling water, carrot, onion, celery leaves, cloves, garlic, bay leaf,
salt and pepper. Bring to a boil, cover, then simmer over low heat until
the chicken is tender.
Place the cooked pieces of chicken in a casserole and top with the
potatoes, sliced paper-thin. Make a gravy with 3 cups of the consomme left
after the chicken has been cooked, 3 tablespoons of the fat from the top of
the consomme and 4 tablespoons of flour. Salt and pepper to taste and pour
over the potatoes and chicken.
Then top the chicken, potatoes and gravy with a parsley pinwheel, which is
prepared in the following manner:
Stir together the flour, salt and baking powder. Cut in the shortening with
2 knives, until the particles are the size of peas. Add the milk gradually.
Toss lightly with a fork until all the flour has been dampened, then knead
quickly into a round ball. Roll on floured board into an oblong shape 1/8
inch thick.
Butter top of dough and sprinkle with the minced parsley. Roll the same way
you would a jelly roll. Cut in 1 1/2 to 2" lengths. Place cut side on top
of casserole in an attractive design. Bake at 425 degrees F for 30 to 40
minutes, or until top is golden brown.
NOTES : It is impossible to talke of pie and omit the perennial favorite,
Chicken Pot Pie. In the summer, I replace the parsley in the topping with
fresh basil, tarragon or sage.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 27, 1997
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