Not Your Grandma's Chicken and Pastries (Sunday Dinner Edition)

Not Your Grandma's Chicken and Pastries

Ingredients

• 2 pounds of chicken leg quarter (Dark Meat is the best for this dish)
• 2 Larger Onion Sliced
• Kosher Sea Salt
• Pepper (Cayenne, Black, and White
• Chicken bouillon
• Basil,  Thyme, Rosemary, and Orgeno
• 2 Cups of All Purpose Flour 
• 1 cup water
• Oil

Broth: In a bowl brine your leg quarters over night in salt water. Remove chicken and place in a large pot with a touch oil and slightly brown them on all sides. Slice your onion and add to the pot sautee for a few minutes before adding your pepper, herbs,chicken bouillon , and a touch of salt. Fill you pot to the rim with water and bringing it to a boil then letting it simmer for a about 2 to 3 hours ( over cooking the chicken would make it stringy, if thats how you get down by all mean forget about it as for me I rather have chucks of chicken in my broth) 

Pastries: In a large bowl add your flour and a pinch of salt. Whisk lightly, Add a teaspoon of oil and your water a splash at a time (make sure it's warm water, cold water makes the dough tough and har to work with) mix it until all the dry flour is combine and the dough is firm. Let it sit for 10 minutes under a dry clean cloth. On a floured surface began to knead yoyr dough about 50 times would do. Roll it out with a rolling pin to about a half of centimeter thick. Then cut the dough into long strips our squares. Store them in a floured container until ready for use.

Combine: Remove chicken from pot. Taste your broth and add salt if needed or water if needed. Remove chicken from the bones and add back into pot. Slowly drop the pasteries in a few at a time stirring so they won't stick. When the pasteries are tender they your done! You can add sweet peas just for a pop of color and a touch of sweetness. 

 Now it isn't the best looking meal in the world but lord it's good!