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Chicken Stoltzfus

Put the chicken in a 6-quart kettle. Add the water, salt, pepper, and saffron and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 1 hour. Remove the chicken and cool enough to debone. Strain the stock. Reduce the stock to 4 cups. Remove the  skin and bones from the chicken and cut the meat into bite-size pieces. Melt the butter in the pot in which the chicken was cooked and mix in the flour. Cook over medium-low heat until golden and bubbling. Add the 4 cups chicken stock and the cream, stirring constantly. Cook over medium-high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add the chicken pieces and chopped parsley. Serve hot over pastry squares. Follow basic pie dough recipe using half butter, half shortening.
Serves 6
1 (5-pound) roasting chicken, cleaned, giblets removed
1½ quarts water
1 tablespoon salt
1/3 teaspoon pepper
* Pinch saffron
12 tablespoons butter
12 tablespoons flour
1 cup light cream or ½ cup each milk and evaporated milk
¼ cup finely chopped fresh or 1/8 cup dried parsley
Pastry Squares (use basic pie dough)
Parsley for garnish

Freshly ground black pepper
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