"If the Amish
make it, you'll find it at Amish Pleasures."
|Put the chicken
in a 6-quart kettle. Add the water, salt, pepper, and saffron and bring
to a boil. Reduce the heat to medium and simmer, partially covered, for
1 hour. Remove the chicken and cool enough to debone. Strain the stock.
Reduce the stock to 4 cups. Remove the skin and bones from the chicken
and cut the meat into bite-size pieces. Melt the butter in the pot in
which the chicken was cooked and mix in the flour. Cook over medium-low
heat until golden and bubbling. Add the 4 cups chicken stock and the
cream, stirring constantly. Cook over medium-high heat until the sauce
comes to a boil. Simmer until thickened and smooth. Reduce heat and add
the chicken pieces and chopped parsley. Serve hot over pastry squares.
Follow basic pie dough recipe using half butter, half shortening.
(5-pound) roasting chicken, cleaned, giblets removed
1½ quarts water
1 tablespoon salt
1/3 teaspoon pepper
* Pinch saffron
12 tablespoons butter
12 tablespoons flour
1 cup light cream or ½ cup each milk and evaporated milk
¼ cup finely chopped fresh or 1/8 cup dried parsley
Pastry Squares (use basic pie dough)
Parsley for garnish
Freshly ground black pepper
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