Miss Mary'S Famous Chicken With Pastry - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken
1 onion
1 rib celery
1 tsp. salt
4 Tbsp. all-purpose flour
salt and pepper to taste
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening (we use lard)
1/4 c. cold water

Preparation

Place chicken in 3 cups of water with onion, celery and 1 teaspoon of salt.
Cook until tender over medium heat.
When tender;
remove chicken from broth and debone.
Cut into large chunks and place in the bottom of a greased 9 x 12-inch baking dish.
Remove
celery
and\tonion
from broth.
Blend 4 tablespoons of
flour
with
1/4 cup water and gradually whisk into simmering broth.
Cook for 5 to 10 minutes or until thickened. Season with
salt
and pepper.
Pour enough sauce over chicken to just
cover.
Preheat
oven
to 375\u00b0.
Combine 2 cups flour with 1 teaspoon salt.
Cut shortening into flour with a pastry blender
or\tfork
until mixture resembles cornmeal. Sprinkle with water; mix until
it\tholds
together
and
forms a ball. Roll out on floured
board
to
about 1/4-inch thickness. Cut into strips and place
over
chicken.
Bake
until
pastry has browned.
Makes 4 servings.