How to make Catfish Fillets Sauteed in Garlic Butter Recipe - Catfish has no bones and a rather compact flesh so it takes about twice as long to cook in a pan as any other fish. Offer lemon wedges to squeeze over the fillets. To make an authentic meal, serve with steamed mixed greens such as collard greens or kale.
Makes 4 servings
Ingredients:
1 pound catfish fillets
All-purpose flour
1/4 cup unsalted butter
1/4 cup olive oil
2 garlic cloves, minced or pressed
Lemon wedges
Method:
Rinse catfish in cold water and pat dry with paper towels. With a sharp knife, cut fillets lengthwise along center to make long thin pieces.
Dust with flour. In a heavy skillet, heat butter and olive oil. Add garlic. Saute 1 minute. Add fish fillets.
Saute over medium-high heat about 10 minutes or until fish is cooked through. Serve immediately with lemon wedges.
Tuesday, August 5, 2014
Turkey Breast with Country Style Gravy
How to make Turkey Breast with Country Style Gravy Recipe - The turkey "tenderloin" is the boneless meat which separates from the turkey breast and has a silver membrane running through it.
Makes 4 servings
Ingredients:
1 to 1-1/2 pounds turkey breast tenderloin
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/2 pint whipping cream (1 cup)
Method:
Remove silver membrane from turkey tenderloins; in so doing you will cut each piece into 2 long narrow pieces.
Brush with 1 tablespoon lemon juice and sprinkle with salt and pepper. In a large heavy skillet, heat butter and oil. Add turkey.
Cook over medium heat 10 to 15 minutes or until just cooked through, turning often. Do not overcook meat bor it will be dry. Remove and keep warm. Add remaining lemon juice and chicken broth to skillet.
Bring to a boil; scrape up brownings. Add cream. Boil until thickened and reduced by about half. Add salt and pepper. Add turkey to sauce. Cook only until heated to serving temperature.
Notes:
Turkey tenderloins are available in the poultry section of fresh-meat counters at supermarkets today. When the silver is removed, the meat will separate into two slender portions, about 3 to 4 ounces each. If you wish, you may cut boneless turkey breast into individual-sized pieces (about 4 ounces each) for this recipe. This cut of turkey cooks quickly so be careful not to overcook it or it will be dry. For a holiday buffet, serve this with Wild Rice & Pecan Dressing.
Makes 4 servings
Ingredients:
1 to 1-1/2 pounds turkey breast tenderloin
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/2 pint whipping cream (1 cup)
Method:
Remove silver membrane from turkey tenderloins; in so doing you will cut each piece into 2 long narrow pieces.
Brush with 1 tablespoon lemon juice and sprinkle with salt and pepper. In a large heavy skillet, heat butter and oil. Add turkey.
Cook over medium heat 10 to 15 minutes or until just cooked through, turning often. Do not overcook meat bor it will be dry. Remove and keep warm. Add remaining lemon juice and chicken broth to skillet.
Bring to a boil; scrape up brownings. Add cream. Boil until thickened and reduced by about half. Add salt and pepper. Add turkey to sauce. Cook only until heated to serving temperature.
Notes:
Turkey tenderloins are available in the poultry section of fresh-meat counters at supermarkets today. When the silver is removed, the meat will separate into two slender portions, about 3 to 4 ounces each. If you wish, you may cut boneless turkey breast into individual-sized pieces (about 4 ounces each) for this recipe. This cut of turkey cooks quickly so be careful not to overcook it or it will be dry. For a holiday buffet, serve this with Wild Rice & Pecan Dressing.
Corn Bread Stuffing
How to make Corn Bread Stuffing Recipe - This classic stuffing for the Thanksgiving turkey starts with a recipe for corn bread. The sausage was added as a way to stretch the servings of turkey; it can be omitted.
Ingredients:
1-1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1 pint milk (2 cups)
1/4 cup melted butter
1 pound seasoned, bulk-type, breakfast sausage
2 tablespoons bacon fat
4 medium-sized onions, finely chopped
4 celery stalks, finely chopped
1/2 teaspoon dried sage
1/2 teaspoon dried leaf thyme
1 teaspoon salt
Dash of freshly ground black pepper
Method:
Preheat oven to 450F (230C).
Grease a 13" x 9" baking pan. In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder. Stir in eggs, milk and melted butter until blended.
Spread in greased baking pan. Bake 30 minutes. Cool. Crumble cooled corn bread. In a medium-sized skillet, brown sausage over low heat until cooked
through, breaking it into pieces with a fork.
Add crumbled corn bread; remove from heat. In another skillet, heat bacon fat. Add onions and celery.
Saute until tender. Add to corn bread mixture. Add remaining seasonings. Use mixture to stuff a 12- to 15-pound turkey.
Ingredients:
1-1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1 pint milk (2 cups)
1/4 cup melted butter
1 pound seasoned, bulk-type, breakfast sausage
2 tablespoons bacon fat
4 medium-sized onions, finely chopped
4 celery stalks, finely chopped
1/2 teaspoon dried sage
1/2 teaspoon dried leaf thyme
1 teaspoon salt
Dash of freshly ground black pepper
Method:
Preheat oven to 450F (230C).
Grease a 13" x 9" baking pan. In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder. Stir in eggs, milk and melted butter until blended.
Spread in greased baking pan. Bake 30 minutes. Cool. Crumble cooled corn bread. In a medium-sized skillet, brown sausage over low heat until cooked
through, breaking it into pieces with a fork.
Add crumbled corn bread; remove from heat. In another skillet, heat bacon fat. Add onions and celery.
Saute until tender. Add to corn bread mixture. Add remaining seasonings. Use mixture to stuff a 12- to 15-pound turkey.
Roast Goose with Mashed Potato Dressing
How to make Roast Goose with Mashed Potato Dressing Recipe - Today, our choice is most likely a domesticated goose, grown for consumption. Because there is so much fat that drains off the goose, it is better to bake a dressing in a separate dish rather than to stuff the bird.
Makes 6 servings
Ingredients:
1 (8- to 9-pound) goose
1 lemon, cut in half
2 garlic cloves, minced or pressed
2 teaspoons coarse kosher-style salt
Applesauce
Mashed-Potato Dressing:
2 cups hot mashed potatoes
1-1/2 cups fresh whole-wheat bread crumbs
1 medium-sized onion, chopped
2 eggs
1 teaspoon salt
1 teaspoon dried sage
1/2 cup chopped celery leaves
1/4 cup chopped fresh parsley
Method:
Preheat oven to 350F (175C).
Thaw goose if frozen. Wash inside and out and pat dry with paper towels. Rub goose with cut lemon. Place lemon halves inside cavity of goose.
Mix garlic and salt; rub over surface of goose. Place on a rack in a roasting pan. Using a fork, pierce skin over breast of goose in several places. Roast goose 20 to 25 minutes per pound.
Pierce skin again during cooking to release fat into pan beneath. Meanwhile, prepare Mashed-Potato Dressing.
Place in oven 1 hour before goose is done. Bake 45 minutes, then remove cover. Bake dressing 15 minutes longer. Serve goose with dressing and applesauce.
To prepare Mashed-Potato Dressing:
In a large bowl, combine mashed potatoes, bread crumbs, onion, eggs, salt, sage, celery leaves and parsley. Turn into a 1-quart baking dish; cover.
Makes 6 servings
Ingredients:
1 (8- to 9-pound) goose
1 lemon, cut in half
2 garlic cloves, minced or pressed
2 teaspoons coarse kosher-style salt
Applesauce
Mashed-Potato Dressing:
2 cups hot mashed potatoes
1-1/2 cups fresh whole-wheat bread crumbs
1 medium-sized onion, chopped
2 eggs
1 teaspoon salt
1 teaspoon dried sage
1/2 cup chopped celery leaves
1/4 cup chopped fresh parsley
Method:
Preheat oven to 350F (175C).
Thaw goose if frozen. Wash inside and out and pat dry with paper towels. Rub goose with cut lemon. Place lemon halves inside cavity of goose.
Mix garlic and salt; rub over surface of goose. Place on a rack in a roasting pan. Using a fork, pierce skin over breast of goose in several places. Roast goose 20 to 25 minutes per pound.
Pierce skin again during cooking to release fat into pan beneath. Meanwhile, prepare Mashed-Potato Dressing.
Place in oven 1 hour before goose is done. Bake 45 minutes, then remove cover. Bake dressing 15 minutes longer. Serve goose with dressing and applesauce.
To prepare Mashed-Potato Dressing:
In a large bowl, combine mashed potatoes, bread crumbs, onion, eggs, salt, sage, celery leaves and parsley. Turn into a 1-quart baking dish; cover.
Chicken Livers and Wild Rice
How to make Chicken Livers and Wild Rice Recipe - Wild rice is not really a rice but is the seed of an aquatic wild grass which grows in marshy northern areas, particularly in northern Minnesota and Canada.
Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
1/2 teaspoon salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method:
Wash rice in 3 changes of hot tap water; drain.
Place in a 2-quart saucepan. Add water and 1/2 teaspoon salt. Bring to a boil.
Cover and reduce heat to low. Simmer 35 to 40 minutes or until rice is tender but not mushy. Drain off any excess water.
In a large heavy skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5 minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve.
Remove onto a warm serving platter if you need to use same skillet for cooking chicken livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken livers on all sides with flour.
Add to hot butter. Cook quickly until browned but not overdone. Sprinkle with salt and black pepper.
Serve hot chicken livers over wild-rice mixture. Makes 6 main-dish servings or 8 to 12 first-course servings.
Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
1/2 teaspoon salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method:
Wash rice in 3 changes of hot tap water; drain.
Place in a 2-quart saucepan. Add water and 1/2 teaspoon salt. Bring to a boil.
Cover and reduce heat to low. Simmer 35 to 40 minutes or until rice is tender but not mushy. Drain off any excess water.
In a large heavy skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5 minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve.
Remove onto a warm serving platter if you need to use same skillet for cooking chicken livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken livers on all sides with flour.
Add to hot butter. Cook quickly until browned but not overdone. Sprinkle with salt and black pepper.
Serve hot chicken livers over wild-rice mixture. Makes 6 main-dish servings or 8 to 12 first-course servings.
Georgia Country Captain
How to make Georgia Country Captain Recipe - Georgians claim this dish as their own. According to legend, a mysterious captain drifted into Savannah through involvement in the spice trade and entrusted this recipe to his Southern friends.
Makes 6 to 8 servings.
Ingredients:
1 (5-pound) stewing chicken
2 quarts water
4 to 5 fresh sprigs thyme or marjoram
3 tablespoons olive oil
2 medium-sized onions, chopped
1 garlic clove, minced or pressed
1 green bell pepper, chopped
2 (16-ounce) cans whole tomatoes, or 1 quart home-canned tomatoes
2 to 6 teaspoons curry powder
1 teaspoon each ground thyme, salt and sugar
1/8 teaspoon red (cayenne) pepper
1/2 cup dried currants
1 cup blanched whole almonds
Additional currants
Cooked brown or wild rice
Chopped peanuts
Shredded coconut
Chutney, purchased or homemade
Method:
Place chicken in a large pot. Add water and fresh herb sprigs. Simmer, covered, 45 minutes to 1 hour or until chicken is tender.
Remove from broth; strain broth. Return broth to pot and boil down until it measure 3 cups. Remove and discard skin and bones from chicken. Pull meat into large shreds; refrigerate.
Preheat oven to 350F (175C). In a large heavy skillet, heat oil. Add onions, garlic and green pepper. Saute about 5 minutes or until soft. Add tomatoes with juice. Cook 5 minutes.
Stir in curry powder, ground thyme, salt, sugar, red pepper and 1/2 cup currants. Simmer 10 minutes. Add chicken. Turn into a 3-quart casserole. Bake, uncovered, 45 minutes or until heated through.
Sprinkle with almonds and additional currants. Serve over cooked rice. Add chopped peanuts, coconut and chutney to each individual serving.
Note:
As with many recipes where chicken is cooked and then boned, the work can be done ahead in stages and the components of the dish assembled and reheated at serving time.
Makes 6 to 8 servings.
Ingredients:
1 (5-pound) stewing chicken
2 quarts water
4 to 5 fresh sprigs thyme or marjoram
3 tablespoons olive oil
2 medium-sized onions, chopped
1 garlic clove, minced or pressed
1 green bell pepper, chopped
2 (16-ounce) cans whole tomatoes, or 1 quart home-canned tomatoes
2 to 6 teaspoons curry powder
1 teaspoon each ground thyme, salt and sugar
1/8 teaspoon red (cayenne) pepper
1/2 cup dried currants
1 cup blanched whole almonds
Additional currants
Cooked brown or wild rice
Chopped peanuts
Shredded coconut
Chutney, purchased or homemade
Method:
Place chicken in a large pot. Add water and fresh herb sprigs. Simmer, covered, 45 minutes to 1 hour or until chicken is tender.
Remove from broth; strain broth. Return broth to pot and boil down until it measure 3 cups. Remove and discard skin and bones from chicken. Pull meat into large shreds; refrigerate.
Preheat oven to 350F (175C). In a large heavy skillet, heat oil. Add onions, garlic and green pepper. Saute about 5 minutes or until soft. Add tomatoes with juice. Cook 5 minutes.
Stir in curry powder, ground thyme, salt, sugar, red pepper and 1/2 cup currants. Simmer 10 minutes. Add chicken. Turn into a 3-quart casserole. Bake, uncovered, 45 minutes or until heated through.
Sprinkle with almonds and additional currants. Serve over cooked rice. Add chopped peanuts, coconut and chutney to each individual serving.
Note:
As with many recipes where chicken is cooked and then boned, the work can be done ahead in stages and the components of the dish assembled and reheated at serving time.
Chicken Jambalaya Creole
How to make Chicken Jambalaya Creole Recipe - Jambalaya can be made with beef, pork, chicken, shrimp, oysters, crayfish, alone or in any combination. It includes onions, celery, bell pepper, garlic, tomatoes and spices as well as rice. Spiciness is negotiable, but Creole cooking tends to be a little less spicy than Cajun.
Makes 8 servings
Ingredients:
1 (5-pound) stewing chicken, cut up
2 quarts water
4 to 5 sprigs fresh thyme, marjoram or parsley
2 bay leaves
Salt, red (cayenne) pepper and freshly grated nutmeg to taste
1/4 cup butter
2 garlic cloves, minced or pressed
2 large onions, sliced lengthwise
3 celery stalks, cut julienne
1 large green bell pepper, sliced
1 cup uncooked long-grain rice
1 (15- to 16-ounce) can stewed tomatoes
1 cup buttered fresh bread crumbs
Chopped fresh parsley
Method:
Place chicken in a large pot.
Add water, fresh herb sprigs and bay leaves. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain broth. Return broth to pot and boil down until it measure 3 cups.
Remove and discard skin and bones from chicken. Pull meat into large shreds; refrigerate. Preheat oven to 350F (175C). Grease a 3-quart casserole.
Taste broth and add salt, red pepper and nutmeg. In a large skillet, heat butter. Add garlic, onions, celery and green pepper. Saute 5 minutes, stirring constantly, until vegetables are limp but not browned.
Add rice, tomatoes and chicken. Bake, covered, 45 minutes or until rice is tender. Top with buttered bread crumbs. Bake, covered, 15 minutes longer.
Sprinkle with chopped parsley.
Note:
To make buttered bread crumbs, combine 1 cup soft bread crumbs and 3 to 4 tablespoons melted butter in a skillet. Saute until bread crumbs are coated with butter and lightly browned.
Makes 8 servings
Ingredients:
1 (5-pound) stewing chicken, cut up
2 quarts water
4 to 5 sprigs fresh thyme, marjoram or parsley
2 bay leaves
Salt, red (cayenne) pepper and freshly grated nutmeg to taste
1/4 cup butter
2 garlic cloves, minced or pressed
2 large onions, sliced lengthwise
3 celery stalks, cut julienne
1 large green bell pepper, sliced
1 cup uncooked long-grain rice
1 (15- to 16-ounce) can stewed tomatoes
1 cup buttered fresh bread crumbs
Chopped fresh parsley
Method:
Place chicken in a large pot.
Add water, fresh herb sprigs and bay leaves. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain broth. Return broth to pot and boil down until it measure 3 cups.
Remove and discard skin and bones from chicken. Pull meat into large shreds; refrigerate. Preheat oven to 350F (175C). Grease a 3-quart casserole.
Taste broth and add salt, red pepper and nutmeg. In a large skillet, heat butter. Add garlic, onions, celery and green pepper. Saute 5 minutes, stirring constantly, until vegetables are limp but not browned.
Add rice, tomatoes and chicken. Bake, covered, 45 minutes or until rice is tender. Top with buttered bread crumbs. Bake, covered, 15 minutes longer.
Sprinkle with chopped parsley.
Note:
To make buttered bread crumbs, combine 1 cup soft bread crumbs and 3 to 4 tablespoons melted butter in a skillet. Saute until bread crumbs are coated with butter and lightly browned.
Maryland Sweet and Sour Chicken Salad
How to make Maryland Sweet and Sour Chicken Salad Recipe - Is a simple chicken salad can be the main dish for a picnic, wedding reception or almost any kind of occasion where a number of friends and family gather for an event. This salad will serve about 20 people.
Makes 18 to 20 servings
Ingredients:
3 (3-pound) frying chickens, cut up
1/4 cup sugar
2 teaspoons all-purpose flour
1-1/2 teaspoons salt
3 eggs
1 teaspoon Dijon-style mustard
1 cup water
1-1/4 cups cider vinegar
2 teaspoons butter
6 cups diced celery
1-1/2 cups mayonnaise
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot.
Add boiling water to cover. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Cool chicken in broth. When cool enough to handle, remove and discard skin and bones from chicken.
Cut meat into bite-sized pieces; refrigerate. In a medium-sized heavy saucepan, combine sugar, flour and 1-1/2 teaspoons salt. Add eggs and mustard. Whisk until blended.
Add water and vinegar. Place over low heat. Cook 10 minutes over low heat, whisking until smooth and about the consistency of whipping cream.
Remove from heat; whisk in butter. Cool 5 to 10 minutes. Pour dressing over chicken.
Marinate in refrigerator at least 4 hours, preferably overnight. Add celery, mayonnaise, salt and pepper to chicken mixture. Toss well and serve.
Makes 18 to 20 servings
Ingredients:
3 (3-pound) frying chickens, cut up
1/4 cup sugar
2 teaspoons all-purpose flour
1-1/2 teaspoons salt
3 eggs
1 teaspoon Dijon-style mustard
1 cup water
1-1/4 cups cider vinegar
2 teaspoons butter
6 cups diced celery
1-1/2 cups mayonnaise
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot.
Add boiling water to cover. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Cool chicken in broth. When cool enough to handle, remove and discard skin and bones from chicken.
Cut meat into bite-sized pieces; refrigerate. In a medium-sized heavy saucepan, combine sugar, flour and 1-1/2 teaspoons salt. Add eggs and mustard. Whisk until blended.
Add water and vinegar. Place over low heat. Cook 10 minutes over low heat, whisking until smooth and about the consistency of whipping cream.
Remove from heat; whisk in butter. Cool 5 to 10 minutes. Pour dressing over chicken.
Marinate in refrigerator at least 4 hours, preferably overnight. Add celery, mayonnaise, salt and pepper to chicken mixture. Toss well and serve.
Cape Cod Chicken Pie
How to make Cape Cod Chicken Pie Recipe - From all outward appearances, this could as well be an apple pie. It was and still is, a custom to bake boned well-seasoned chicken between two pastry crusts.
Ingredients:
1 (5-pound) stewing chicken
1-1/2 quarts water
2 teaspoons salt
1 small onion, quartered
1 carrot, cut into chunks
1 celery stalk
Dough for Basic Foolproof Lard Crust, see recipe
1/2 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot. Add water, 2 teaspoons salt, onion, carrot and celery.
Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain and reserve broth. Place chicken on a rack in a bowl; cool enough to handle.
Prepare dough and refrigerate 30 minutes before rolling out.
Remove and discard skin and bones from chicken. Cut meat into small pieces; refrigerate. In a cup, blend flour, onion salt, celery salt, salt, pepper and 1/2 cup reserved chicken broth until smooth.
In a large heavy saucepan, bring 3 cups chicken broth to a boil. Add flour mixture, beating with a whisk to prevent lumping. Cook, stirring, over medium heat, until mixture is thickened and smooth.
Add chicken. Preheat oven to 400F (205C). On a lightly floured board, roll out half of dough to fit a 9-inch, deep-dish, pie pan. Line pan with dough. Fill
with chicken mixture.
Roll out remaining dough for top crust. Cover chicken mixture with top crust. Seal and flute edges.
Make several slits for steam to escape around edge of top crust. Bake 45 minutes or until browned. Makes 6 to 8 servings.
Note: Remaining broth may be frozen or used to make a gravy to serve with the pie.
Gravy is spooned over each wedge of pie at the table. Chicken pie has always been a favorite at Grange suppers and other community meals. Sometimes the pies were baked with a lattice-work crust on top. Cranberry sauce, made with chopped raw berries and chopped raw orange is often served with the pie.
Ingredients:
1 (5-pound) stewing chicken
1-1/2 quarts water
2 teaspoons salt
1 small onion, quartered
1 carrot, cut into chunks
1 celery stalk
Dough for Basic Foolproof Lard Crust, see recipe
1/2 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Salt and freshly ground black pepper to taste
Method:
Place chicken in a large pot. Add water, 2 teaspoons salt, onion, carrot and celery.
Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain and reserve broth. Place chicken on a rack in a bowl; cool enough to handle.
Prepare dough and refrigerate 30 minutes before rolling out.
Remove and discard skin and bones from chicken. Cut meat into small pieces; refrigerate. In a cup, blend flour, onion salt, celery salt, salt, pepper and 1/2 cup reserved chicken broth until smooth.
In a large heavy saucepan, bring 3 cups chicken broth to a boil. Add flour mixture, beating with a whisk to prevent lumping. Cook, stirring, over medium heat, until mixture is thickened and smooth.
Add chicken. Preheat oven to 400F (205C). On a lightly floured board, roll out half of dough to fit a 9-inch, deep-dish, pie pan. Line pan with dough. Fill
with chicken mixture.
Roll out remaining dough for top crust. Cover chicken mixture with top crust. Seal and flute edges.
Make several slits for steam to escape around edge of top crust. Bake 45 minutes or until browned. Makes 6 to 8 servings.
Note: Remaining broth may be frozen or used to make a gravy to serve with the pie.
Gravy is spooned over each wedge of pie at the table. Chicken pie has always been a favorite at Grange suppers and other community meals. Sometimes the pies were baked with a lattice-work crust on top. Cranberry sauce, made with chopped raw berries and chopped raw orange is often served with the pie.