![]() Fold the dough into thirds, like a business letter. Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle.The dough should not be very tacky or sticky. Add 1–2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. Add the ice, water, and vodka to a small bowl and stir to combine.It’s okay if some pieces are larger than others. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. Make the pie dough: In a large bowl, whisk together the flour and kosher salt.Transfer the remaining chicken stock to an airtight container and save for another use it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer. Set aside 3 cups of stock at room temperature for the pot pie filling. Strain the chicken stock into a large bowl and discard the solids. Once the timer goes off, turn the Instant Pot to quick release. Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes.Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices. Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass.Save any remaining chicken in a separate airtight container for another use it will keep in the refrigerator for up to 5 days. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Add the bones and carcass to the bowl with the skin. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Use a sharp knife to cut the legs and breasts away from the chicken carcass. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |