Pennsylvania Dutch Chicken Bot Boi Recipes

BOTT BOI PENNSYLVANIA DUTCH POT PIE

Steps:

• Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
• To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
• Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.

CHICKEN BOTT BOI

Steps:

• In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
• Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
• Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
• Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

PENNSYLVANIA DUTCH CHICKEN POT PIE

Steps:

• Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
• In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

BOT BOI NOODLES

Steps:

• 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.
• Noodles can then be refrigerated until needed.

SIMPLE STOVETOP AMISH CHICKEN

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.

MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)

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.