Instructions: PREPARE THE CHICKEN
In a very large stock pot, cover one roasting hen or two frying chickens with water. Season with salt and black pepper. If you like, throw in a couple of onions, a couple of ribs of celery, some sage and/or poultry seasoning, but these
are all strictly optional. Simmer slowly until the meat starts falling off the bones.

Remove the chicken from the broth and cool. Pull the meat from the bones and cut into bite sized pieces. Throw away the bones. Some cooks throw away the chicken skin as well, others cut it up with the meat.

Strain the broth and adjust the seasoning. It should be slightly salty. If you want the final product to taste right, do not remove the fat that floats to the top. The reason for using a roasting hen is to make the broth richer and provide more fat. Add water if necessary to make 4 quarts of broth.

PREPARE THE PASTRY
Combine 2 cups plain flour, 1 teaspoon salt and 1 cup chicken broth. Stir together to form a medium stiff dough. Knead in a little additional flour, if necessary, until it doesnt stick to the counter.

Cut the dough into 2-4 pieces and let it rest 10 minutes. This allows the gluten in the dough to relax so its easier to roll the dough.

On a floured surface, roll the dough to 1/4 to 1/8 inch thickness. Keep the rolling pen and both sides of the dough floured while rolling. If the dough gets too elastic, cover it with a towel and allow to rest for a few minutes.

When
the dough is as thin as you can roll it, allow it to rest for a few minutes.

Then cut into strips approximately 2" x 5".

FINISH THE DISH
When all of the dough is rolled and cut, bring the chicken broth to a rapid boil and drop in the strips of dough a few at a time, stirring between additions (if you drop too many in at the same time, they will stick together and take forever to cook). When all of the dough strips have been added, stir in the chicken.

Cover and simmer 20-30 minutes until the pastry is tender and doesnt taste like flour.

Leftovers can be stored in the refrigerator and reheated in the microwave, but the pastry absorbs the excess broth.

ALTERNATIVES TO PREPARING THE PASTRY
Making the pastry from scratch is a lot of hard work. Here are some alternatives:
The grocery stores in Eastern North Carolina sell the dough strips already prepared in the frozen foods section. Theyre made with flour and water so you have to make the broth extra salty when you use them or the dish doesnt taste right. Other than that, theyre a reasonable solution that I use most of the time when Im making this dish.

Egg roll wrappers can be cut in half lengthwise and make a reasonable substitute as well, but the texture is a little firmer than its supposed to be.

Flour tortillas can be cut into strips and used as well, but the texture turns out a little too soft.

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