Yield: 4 servings.
1 tablespoon salt
1 whole chicken
1 medium yellow onion, cut in half
2 celery stalks, cut in half
2 whole cloves
1 bay leaf
8 cups cold water
2 cups all-purpose flour
1 teaspoon baking powder
4 tablespoons shortening
⅔ cup cold water
3 tablespoons butter
2 teaspoons black pepper
In a large pot, combine salt, chicken, onion, celery, cloves, bay leaf, and 8 cups of cold water, or enough to cover the chicken. Bring to a boil, reduce heat, cover, and cook until chicken is tender, approximately 45 minutes or until the leg pulls away from the chicken. Remove chicken, cloves, and bay leaf from the pot, leaving the broth to simmer over low heat.
Skin, debone, and cut chicken into small pieces. Set aside.
In a large mixing bowl, whisk together flour and baking powder. Using a pastry cutter, cut in shortening until dough is crumbly or resembles coarse sand. Add ⅔ cup water and stir until just combined. Pastry will be stiff.
Lightly flour surface and roll out pastry to ⅛-inch thickness. Cut pastry into strips, then into 2-inch squares.
Bring chicken broth back to a rolling boil. Drop pastry squares in, one at a time. Add butter and pepper to the broth. Once all the pastry has been added, reduce heat and simmer, uncovered, for 20 minutes. Add chicken to broth and simmer for an additional 10 minutes.
print it
From the stone that built Mount Airy, one man shapes a living story of community.
Snow in North Carolina may be fleeting, but when it falls, the state settles into a peaceful pause.
A long-forgotten series of recordings from 1925 puts a new spin on the beginnings of one of our most enduring music genres.
In tight-knit Southern circles, recipes get around. The ones that impress find their place in community cookbooks, local encyclopedias of care and feeding.
