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Dale Williams

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Re: Chicken and Dumplings

by Dale Williams » Fri Oct 02, 2020 2:19 pm

Jenise wrote:An addendum: an episode of southern chef-restauranteur Vivian Howard's PBS show popped up last week on the topic 'dumplings', so I watched. Apparently similar to the Cracker Barrel style version, in North Carolina there exists a specialty called "Chicken and Pastry". For that, the correct flavor requires an old non-laying hen, boiled for some time, then meat removed from the bone. The broth is seasoned with but salt and pepper, and the pastry--which is essentially like a pie crust, I don't even think there were eggs in it--is rolled out and cut in strips. Then the stuff is layered in the pot of broth--chicken, pastry, chicken, pastry, chicken--and simmered for awhile. A new one to me!

A new one to me too, and I grew up in NC!
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Jenise

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Re: Chicken and Dumplings

by Jenise » Fri Oct 02, 2020 3:21 pm

She indicated it was just one part of the state, must be REALLY small!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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