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- PREPARE THE CHICKENIn a very large stock pot, cover one roasting hen or possibly two frying chickens with water. Season with salt and black pepper. If desired, throw in a couple of onions, a couple of ribs of celery, some sage and/or possibly poultry seasoning, but theseare all strictly optional. Simmer slowly till the meat starts falling off the bones.
- Remove the chicken from the broth and cold. Pull the meat from the bones and cut into bite sized pcs. Throw away the bones. Some cooks throw away the chicken skin as well, others cut it up with the meat.
- Strain the broth and adjust the seasoning. It should be slightly salty. If you want the final product to taste right, don't remove the fat which floats to the top. The reason for using a roasting hen is to make the broth richer and provide more fat. Add in water if necessary to make 4 qts of broth.
- PREPARE THE PASTRYCombine 2 c. plain flour, 1 tsp. salt and 1 c. chicken broth. Stir together to create a medium stiff dough. Knead in a little additional flour, if necessary, till it doesn't stick to the counter.
- Cut the dough into 2-4 pcs and let it rest 10 min. This allows the gluten in the dough to relax so it's easier to roll the dough.
- On a floured surface, roll the dough to 1/4 to 1/8 inch thickness. Keep the rolling pen and both sides of the dough floured while rolling. If the dough gets too elastic, cover it with a towel and allow to rest for a few min.
- Whenthe dough is as thin as you can roll it, allow it to rest for a few min.
- Then cut into strips approximately 2" x 5".
- FINISH THE DISHWhen all of the dough is rolled and cut, bring the chicken broth to a rapid boil and drop in the strips of dough a few at a time, stirring between additions (if you drop too many in at the same time, they will stick together and take forever to cook). When all of the dough strips have been added, stir in the chicken.
- Cover and simmer 20-30 min till the pastry is tender and doesn't taste like flour.
- Leftovers can be stored in the refrigerator and reheated in the microwave, but the pastry absorbs the excess broth.
- ALTERNATIVES TO PREPARING THE PASTRYMaking the pastry from scratch is a lot of hard work. Here are some alternatives:The grocery stores in Eastern North Carolina sell the dough strips already prepared in the frzn foods section. They're made with flour and water so you have to make the broth extra salty when you use them or possibly the dish doesn't taste right. Other than which, they're a reasonable solution which I use most of the time when I'm making this dish.
- Egg roll wrappers can be cut in half lengthwise and make a reasonable substitute as well, but the texture is a little firmer than it's supposed to be.
- Flour tortillas can be cut into strips and used as well, but the texture turns out a little too soft.
