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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 358.7
  • Total Fat: 21.5 g
  • Cholesterol: 57.6 mg
  • Sodium: 211.9 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 10.1 g

View full nutritional breakdown of Chicken Stolzfus calories by ingredient
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Chicken Stolzfus

Submitted by: CINDYR457
Chicken Stolzfus

Introduction

Pennsylvania Dutch appreciated good food --- Chicken Stolzfus is a typical meal. Served over pastry squares, accompanied by sweet and sour dishes like sour Cream and Cucumbers, Pepper Relish and Dried Corn Salad. Desert most often was Apple Pandowdy, but you may want to try Meg's Mini Apple Tart's - http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=800750
Pennsylvania Dutch appreciated good food --- Chicken Stolzfus is a typical meal. Served over pastry squares, accompanied by sweet and sour dishes like sour Cream and Cucumbers, Pepper Relish and Dried Corn Salad. Desert most often was Apple Pandowdy, but you may want to try Meg's Mini Apple Tart's - http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=800750

Number of Servings: 8

Ingredients

    1 3 to 5 lb ready to cook stewing chicken, cut up
    6 cups of water
    1 tsp salt
    6 whole black peppercorns
    * * * * *
    1 cup all-purpose flour
    1/2 tsp salt
    1/4 cup crisco
    1/4 cup ice water
    * * * * *
    1/4 cup butter
    1/2 cup all-purpose flour
    1/8 tsp ground saffron
    1 cup Fat Free Half n' Half
    1/4 cup snipped parsley
    Salt and pepper to taste


Directions

Place chicken pieces and 6 cups of water in a large kettle. Bring to a boil, skimming off surface. Add 1 tsp. of salt and pepper corns. Simmer covered for 1 1/2 hours. Remove chicken, cool, remove meat from bones, cut meat ito bite-sized pieces, discarding bones and skin. Remove excess fat from broth, strain and reserve, 4 cups needed for this recipe.

Combine 1 cups flour and 1/2 tsp. salt. With pastry cutter, cut in crisco till mixture resembles course crumbs. Sprinkle Ice Water over flour mixture and toss with a fork.
Press dough into a ball, place on lightly foured surface, roll dough to 1/8 inch thickness. Cut with a sharp knife or pastry wheel into 1 inch squares. Bake @ 450 until lightly browned, about 12 - 15 minutes.

In 4 qt. Dutch Oven, melt butter; blend in 1/4 cup flour and saffron. Stir in reserved broth and cream. Cook stirring constantly until mixture is thickened and bubbly. Reduce heat add chicken pieces and parsley, heat through. Season with salt and pepper. Serve pastry squares on individual plates, with chicken mixture spooned over squares.

Number of Servings: 8

Recipe submitted by SparkPeople user CINDYR457.






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