Granny's Chicken and Pastry

From the kitchen of Amanda Greene of Fayetteville. She is a member of South River EMC.

3-4 lb. chicken
1 cup chopped celery
6 cups water
2 cups plain flour
3/4 tsp. salt
Pepper as desired

Put the chicken and celery in the 6 cups of water and boil about 30-45 minutes until done. Do not skin the chicken. Remove chicken from liquid and allow to cool. Meanwhile mix the pastry. Sift flour, pepper and salt into mixing bowl. Add 1/2 cup of the broth from the boiled chicken into the flour and mix with a fork until a stiff dough forms. Place on floured surface and knead slightly. Roll out on lightly floured surface to 1/4-inch thickness. Cut into approximately 1-inch strips and drop into the boiling broth. Do not let the broth stop boiling while adding the pastry strips. After putting in the last piece, stir very lightly. Let cook on low heat for 15 min.

Yield: 6 servings.