Chicken Stoltzfus And Pastry Squares Recipes

Steps:

• 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. Continue cooking to reduce the stock to 4 cups. Remove the skin and bones from the 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 cups of chicken stock and cream, stirring constantly. Cook over medium-high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add chicken pieces and chopped parsley. Serve hot over Pastry Squares. Pastry Squares: These may be made beforehand. Store in an airtight container. Cut the lard and butter into the flour and salt with a pastry blender, or mix by hand, until it forms crumbs. Sprinkle ice water over the crumbs with one hand while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part 1/8 inch thick to fit an ungreased cookie sheet. On the cookie sheets, cut the dough into 1-inch squares with a pastry wheel or sharp knife. Bake in a preheated 350° oven for 12-15 minutes until lightly browned. Arrange pastry squares on a heated platter. Spoon the chicken on top. Garnish with fresh parsley.

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Steps:

• 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. Re duce the stock to 4 cups. Remove the skin and bones from the 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 chicken pieces and chopped parsley. Serve hot over Pastry Squares. For Pastry Squares: These may be made beforehand. Store in an airtight container. Cut the lard and butter into the flour and salt with a pastry blender, or mix by hand, until it forms crumbs. Sprinkle ice water over the crumbs with one hand, while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part 1/8 inch thick to fit an ungreased cookie sheet. On the cookie sheets, cut the dough into 1-inch squares with a pastry wheel or sharp knife. Bake in a preheated 350° oven for 12-15 minutes until lightly browned. Arrange pastry squares on a heated platter. Spoon the chicken on top. Garnish with fresh parsley.