PENNSYLVANIA DUTCH CHICKEN BOT BOI
When we were kids we lived in Lancaster Pennsylvania for awhile. My dad loved that area and he loved the Pennsylvania Dutch and how they lived. Most of all he loved their foods! Making "Chicken Pot Pie" this past week made me remember a dish dad got from the ladies in Lancaster. Mom would make this all the time for him and it was...
Provided by Deneece Gursky
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- 1. Cook chicken in water with celery, carrot, 1 onion, bay leaf, salt, and pepper. Simmer it with the lid on until done, for about an hour.This is the stews broth. Take the chicken out to cool.
- 2. Skim the fat off of the broth. Strain the broth and discard the celery, carrot, onion, and bay leaf. Taste broth for seasoning and add additional salt and pepper if needed. I also add garlic powder but thats a matter of taste.
- 3. When the chicken is cool enough to handle, take all the meat from the bones and cut it into bite sized pieces. Discard skin and bones. Bring chicken broth to a boil in a big pot. Add chicken. When the broth is boiling, layer the potpie squares into the broth, one by one. Alternate with layers of potato and onion and carrots. Push down each layer gently, so the liquid will cover it.
- 4. Turn down the heat so it will simmer. Cover the pot. Stir gently every so often, so the noodle squares will not stick together, for about 20 minutes.
- 5. Add parsley and saffron. Stir gently. The saffron will give the broth a gorgeous yellow color and an intensely unique and subtle flavor. Simmer for five more minutes. Make paste from flour and water. Add this to broth to thicken. Cook and stir gently another five minutes until a bit thicker.
MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)
When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.
Provided by Pierre Dance
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
CHICKEN BOTI KEBABS
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Provided by Shayma O. Saadat
Categories Chicken Garlic Ginger Coriander Cumin Onion Lime Juice Chile Pepper Cilantro Mint Sour Cream Cucumber Pakistan Grill/Barbecue Broil Sandwich Summer Fourth of July Labor Day Memorial Day Father's Day Backyard BBQ
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken
- Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
- Sumac onions
- Toss red onion, sumac, and salt in a small bowl to coat; set aside.
- Hari chutney and assembly
- Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
- Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
- Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.
BOT BOI NOODLES
I am posting the Bot Boi noodle recipe for another member whom requested it. They are simple to make and can be used in the Pennsylvania Dutch Chicken Bot Boi as well as in any other soup.
Provided by Deneece Gursky
Categories Other Soups
Number Of Ingredients 4
Steps:
- 1. Mix together 2 cups of the flour, eggs, water and salt. Now work in remaining flour a bit at a time to make a stiff dough. (adding only whet you need to get the stiff dough). Using hands or mixer knead for about 10 minutes. On a lightly floured surface roll dough into thinnest possible sheet. Cut dough into 2 inch squares, and make single layers of noodles (dusting lightly with flour) on baking tray, seperating the layers with waxed paper.
- 2. Noodles can then be refrigerated until needed.
SIMPLE STOVETOP AMISH CHICKEN
In my family, we call this simple stove top recipe for chicken Chicken Pot Pie. It is not very pie like, but a very classic German/Amish dish. This is one of my very favorites, I learned to make it with my mom when I was little, this will be the first time I wrote it down! I have had it before with carrots, which I do enjoy, but I prefer it best when it is very simple. This is a very inexpensive dish.
Provided by IamPatSajak
Categories World Cuisine Recipes European German
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
- While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
- When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
- Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 66.5 g, Cholesterol 153.3 mg, Fat 25.2 g, Fiber 6.2 g, Protein 39.9 g, SaturatedFat 7.2 g, Sodium 371.2 mg, Sugar 2.3 g
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