2 whole chicken, 2 1/2
pounds each, cut up (Leave thigh and drumstick in one piece,
remove bony rib and split breasts down center)
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
3 tablespoons fat or vegetable shortening
1/4 cup water
1/2 cup concord grape jelly
1/4 cup dry sherry wine Short Dough:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup fat (preferably chicken fat)
1 egg yolk
1/2 cup hot water
Sift flour, salt and paprika
into paper bag; add pieces of chicken; shake well; then sauté
in hot fat until golden brown. Add water, cover and steam until
tender (about 15 minutes) and no liquid remains. Remove from
skillet and arrange attractively in oven dish. Cover with the
jelly which has been partially melted and diluted with the wine.
While the chicken is steaming, prepare short dough.
Sift together the dry
ingredients; combine other ingredients, mixing with fork until
fat is in pieces the size of peas. Stir into dry mixture, blending
well, and knead on lightly floured surface. Pat out to 1/2 inch
thickness in shape to fit oven dish, and place over chicken.
Bake in a hot oven (425 to 450*F) about 35 to 40 minutes, or
until topping is baked. Turn out serving platter
Makes 8 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
