New Orleans pastry dough is often made from chicken, while the old-fashioned recipe for New England pastry dough involves rolling up dough into a ball and then baking it at 350°F for two hours.
Here’s what you need to know about both.
Chicken is a staple in many New Orleans restaurants, and many have the chicken breast inside the pastry dough.
Chickens are used as ingredients, too, but it’s much easier to make pastry dough from chickens, said Anne Burdon, a pastry chef and pastry educator who has worked in New Orleans since 1993.
Burdan has been making pastry dough for more than 20 years and said she was initially skeptical of making pastry from chickens.
“I was a little skeptical because I’d heard that some restaurants are using chickens, but I was really curious,” she said.
“And I was a fan of the chicken.
In order to do it, she took out her butcher knife and sliced up some chicken breasts to make an omelet, but then she cut a piece of chicken skin off, cut it in half, and then folded it in quarters and fried it in butter and olive oil. “
The chicken was always a favorite of mine, so I figured I’d do it.”
In order to do it, she took out her butcher knife and sliced up some chicken breasts to make an omelet, but then she cut a piece of chicken skin off, cut it in half, and then folded it in quarters and fried it in butter and olive oil.
The omelets ended up being a little bit heavier than she expected.
She also had to make some changes to the recipe because the chicken breasts weren’t always the best for the dough.
The first recipe called for some white flour, but the chicken she used was a cross between a chicken breast and a turkey breast.
“It’s just the best chicken,” she laughed.
Bredon says the ingredients for the pastry crust are simple.
“You just have to go out and buy chicken breasts,” she explained.
“Then you can just fry the chicken and then it’ll just cook in the butter and the oil and all that kind of stuff.”
Here’s how it’s done: Place a pastry sheet on a baking sheet.
Cut the chicken in half lengthwise.
Peel and grate the skin off.
Place the chicken into a pan, add enough water to cover the skin, and cook for a minute or two on the stove.
You can check on it by checking on the bottom of the pan.
If it’s cooking and it’s starting to brown, add more water.
Cook for another minute or so.
You want the chicken to be crispy, but not overcooked.
Place it on a parchment paper-lined baking sheet, cover with foil and refrigerate for at least 24 hours.
When ready to use, cut the chicken skin into chunks and roll it into balls.
Place a cookie sheet over the chicken, then bake the pastry for 30 minutes.
If you want to make it for lunch, place the dough on a cutting board.
If you want a more traditional pastry, place it on the counter.
Then cut the dough into eight equal-size balls and bake in the oven for an additional 45 minutes.
If the pastry is too dry to eat, place a rack on the middle of the oven and bake it for 30 more minutes, or until the top is golden brown and the top has turned to a deep golden brown.
You can make your pastry by first cutting the chicken lengthwise and then slicing it in two, making two pieces of each.
Place each piece in a bowl, then roll the pieces in the flour and butter and put them in the bowl.
If they don’t look too dry, add a tablespoon of water and mix well.
If this looks like too much flour, add another tablespoon.
Once the dough is dry, cut into pieces and store in the fridge.
Bredon makes her pastry at her home, which is about two blocks from the historic site of the Louisiana Purchase, which was established in 1805.
She says she’ll use the pastry to make all sorts of different dishes, including pancakes, pie crusts, muffins, cookies, cakes, and even pies for Easter.
She also makes a chocolate cake, a turkey pie, and a chicken pie.
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