Chicken and Pastry with Sauteed Green Beans with Bacon

Instructions

1. 1

   Cook the Chicken and Create the Broth

   • In a large pot or Dutch oven, combine the chicken pieces, halved onion, chopped celery, carrots, and bay leaf.
   • Pour in 8 cups of water. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper.
   • Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 75-90 minutes. The chicken should be extremely tender and falling off the bone.
   • During the first 15 minutes of simmering, occasionally skim any foam that rises to the surface.
2. 2

   Prepare the Pastry Dough

   • While the chicken simmers, prepare the pastry. In a medium bowl, whisk together 2 cups of all-purpose flour and the remaining 0.5 teaspoon of salt.
   • Add the chilled, cubed shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse, sandy crumbs.
   • Gradually drizzle in the cold water while mixing with a fork until a shaggy dough forms. Be careful not to overmix.
   • Turn the dough onto a lightly floured surface and knead gently 3-4 times, just until it comes together into a cohesive ball. Form into a disk, wrap tightly in plastic wrap, and let it rest on the counter for at least 20 minutes.
3. 3

   Shred Chicken and Strain Broth

   • Once the chicken is cooked, use tongs to carefully remove the chicken pieces and set them on a plate to cool.
   • Strain the broth through a fine-mesh sieve into a large, clean pot or bowl. Discard the cooked vegetables and bay leaf. You should have about 6-7 cups of rich broth.
   • For a cleaner broth, let it sit for a few minutes and skim any excess fat from the surface.
   • When the chicken is cool enough to handle, pull the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
4. 4

   Roll and Cook the Pastry

   • Bring the strained broth back to a steady simmer over medium heat.
   • On a well-floured surface, roll out the rested pastry dough as thinly as you can, aiming for about 1/16-inch thickness. The thinner the better.
   • Using a pizza cutter or a sharp knife, cut the dough into 1x2-inch rectangular strips. Dust them lightly with flour to prevent sticking.
   • Carefully drop the pastry strips into the simmering broth one by one, stirring gently after every few additions to prevent them from clumping together.
   • Once all pastry is in, continue to simmer, stirring occasionally, for 15-20 minutes. The pastry will puff up and then become tender, and the broth will thicken into a gravy-like consistency from the flour on the pastry.
5. 5

   Finish and Serve

   • Gently stir the shredded chicken and the unsalted butter into the pot with the cooked pastry.
   • Allow it to heat through for another 2-3 minutes.
   • Taste and adjust the seasoning with the remaining salt and pepper if needed.
   • Ladle the hot chicken and pastry into bowls, garnish with fresh parsley, and serve immediately.