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UH, IF YOU'RE A FAN OF THIS PROGRAM, YOU'VE PROBABLY NOTICED
THAT UH, OVER THE YEARS, WE'VE MADE A LOT OF PIE,
INCLUDING, BUT NOT LIMITED TO, NO PAN PEAR PIE, SHOO-FLY PIE, APPLE PIE,
LEMON MERINGUE PIE, SWEET POTATO PIE, MINCEMEAT PIE,
SHEPHERD'S PIE, WITH ACTUAL SHEPHERD.
OBVIOUSLY I LIKE PIE, WHY?
WELL, IT'S DARN TASTY, FOR ONE THING, AND IT'S ALSO A LINK
TO OUR COLLECTIVE CULINARY PAST.
NO PIE PROVES THIS POINT BETTER THAN THE PIE KNOWN AS
CHICKEN POT PIE.
IT IS A MEAL, IT IS A HISTORY LESSON, AND IN THE RIGHT HANDS,
IT IS DEFINITELY...
♪
ALTHOUGH, UH, POT PIES FLOURISHED IN ANCIENT GREECE AND ROME,
WHERE SALTED PASTRY CRUSTS WERE USED AS A MEANS OF PRESERVATION,
THE GOLDEN AGE OF POT PIES DIDN'T DAWN UNTIL THE MIDDLE AGES,
WHEN THE WORD PIE STILL MEANT A BIRD.
BEHOLD, THE EUROPEAN MAGPIE.
IT WAS CALLED PIE BECAUSE IT IS INDEED PIED, MEANING VARIEGATED BLACK AND WHITE,
AND BECAUSE BACK THEN, PIE REFERRED TO A HASTILY ASSEMBLED PILE,
WHICH IS WHAT THIS BIRD IS FAMOUS FOR MAKING IN ITS NEST
FROM VARIOUS STOLEN ITEMS, LIKE...
THAT LOOKS LIKE MY WATCH... NAH.
UM, ONCE A PIE CAME TO MEAN PIE AS WE KNOW IT,
MAG WAS ADDED TO THE BIRD'S NAME BECAUSE MAG MEANS TO CHATTER INCESSANTLY,
WHICH IS WHAT THAT BIRD DOES PLENTY OF.
NOW BY THE MIDDLE AGES, MEAT PIES, INCLUDING THOSE ENCLOSING FOWL,
WERE ALL THE RAGE.
UH, YOU KNOW, WE USUALLY DON'T GO INTO HISTORIC COOKERY IN THIS SHOW
BUT CONSIDERING WHAT'S UNDER THE FLOOR OF THIS KITCHEN
IT SEEMS APPROPRIATE.
HUH, THOSE GLASSES... NAH, NEVER MIND.
SOMETIMES, SUCH PASTRY CRUSTS, WHICH WERE REFERRED TO AS COFFINS,
HELD SURPRISING ENTERTAINMENTS INSIDE.
UM, CONSIDER THE NURSERY RHYME...
"SING A SONG OF SIXPENCE, A POCKET OF FULL OF RYE.
"FOUR AND TWENTY BLACKBIRDS, BAKED INTO A PIE."
"WHEN THE, UH, PIE WAS OPENED, THE BIRDS BEGAN TO SING...
"AND WASN'T THAT A DAINTY DISH TO SET BEFORE THE KING?"
(evil laughter)
FLY, BE FREE.
UNLESS, OF COURSE, IT SCARED THE KING TO DEATH.
DID I FRIGHTEN YOU, MASTER?
AMONG OTHER THINGS.
GOODY.
BEHOLD THE AVERAGE MEDIEVAL KITCHEN...
NOT MUCH IN THE WAY OF PIE PANS OR SOUFFLES,
CASSEROLES OR BAKING DISHES,
NO OVEN, PER SE,
JUST A WOOD FIRE BUILT PRIMARILY FOR BAKING BREAD.
NOW THE COOKS OF THE PERIOD ADAPTED TO THE SITUATION
BY CREATING THEIR OWN COOKWARE OUT OF DOUGH.
SEVERAL PASTRY STYLES WERE POPULAR DURING THE PERIOD,
BUT MY FAVORITE FOR BUILDING WHAT IS CALLED
A "STANDING PIE," IS A HOT WATER CRUST,
WHICH FOLLOWS A VERY BASIC FORMULA.
NAMELY...
SO, IF WE START WITH, SAY, 20 OUNCES OF FLOUR,
THE LIQUID WOULD BE...
AND THE FAT WOULD BE...
OH, THE FATSES IS...
7.5 OUNCES, MASTER.
AND THE SALT WOULD BE...
THE SALT IS 1/4 OUNCE, MASTER.
EXCELLENT, AND I BELIEVE THAT WE CAN SIMPLY CONVERT THAT
TO 2 1/4 TEASPOONS, WHICH I HAVE RIGHT HERE.
LET'S COOK.
SALT GOES INTO THE FLOUR AND JUST MIX THAT TOGETHER AND SET ASIDE.
THEN BREAK OUT YOUR CAULDRON, OR JUST A POT WILL BE FINE,
AND ADD...
YOU CAN USE SHORTENING AS WELL, BUT IT WON'T BE NEARLY AS GOOD.
TOP THAT WITH...
YOU CAN USE WHOLE MILK IN A PINCH.
BRING THAT TO A BOIL, REMOVE FROM THE HEAT,
AND DUMP THE DRY GOODS RIGHT IN,
STIRRING UNTIL A LOOSE DOUGH FORMS.
THEN TURN IT OUT ONTO A BOARD AND AS SOON AS IT'S COOL ENOUGH TO HANDLE,
START KNEADING.
NOW, YOU MAY ASK "WHY USE BOILING WATER?" BECAUSE...
HOT WATER WILL FORCE MOST OF THE STARCH GRANULES IN THE FLOUR
TO SWELL AND BURST...
A PROCESS CALLED GELATION-- MEANS THE STARCHES WILL BE ABLE TO HOLD MORE WATER,
AND THAT WILL TRANSLATE TO A DOUGH THAT'S MORE PLASTIC
AND MORE WORKABLE THAN A DOUGH MADE WITH COLD WATER.
AS FOR THE FAT, ADDING IT WITH THE LIQUID,
RATHER THAN AS A SOLID, THE WAY YOU WOULD SHORT DOUGH, OR BISCUITS,
THOROUGHLY LUBRICATES THE GLUTEN MOLECULES,
WHICH WILL KEEP THE DOUGH FROM BEING TOO ELASTIC.
AND IT WILL ALSO PROVIDE SOME WATERPROOFING,
WHICH WILL BE A VERY USEFUL CHARACTERISTIC, AS YOU SHALL SOON SEE.
THERE.
ALLOW YOUR COFFIN-MAKING DOUGH TO COOL FOR A MINIMUM OF 5 MINUTES,
IN THE MEANTIME, WE'LL CONTEMPLATE THE BIRD-- DUNGEON MASTER!
YES, MASTER.
PLEASE FETCH ME A CORNISH HEN IN THE 25 TO 30 OUNCE RANGE,
AND SOAK IT FOR ONE HOUR IN A BRINE COMPOSED OF, UH,
1 QUART OF H2O, 3/4 CUP OF KOSHER SALT AND 1/2 CUP OF HONEY.
GREAT SCOTT!
CREEPY LITTLE GUY, BUT EFFICIENT.
STEP ONE, REMOVE THE SKIN FROM THE BREAST.
SCISSORS OR SHEARS ARE DEFINITELY THE TOOL FOR THE JOB.
I DO THIS BECAUSE I WANT BETTER FLAVOR PENETRATION
FROM THE SPICES TO COME.
ALL RIGHT, TIME TO FILL 'ER UP, WITH DRIED FRUIT THAT IS.
I LIKE A MIXTURE OF...
BECAUSE...
YOU GOTTA BE REGULAR IF YOU'RE GONNA BE HAPPY.
AND I LIKE TO LEAVE THE FRUIT WHOLE BECAUSE
IT'S A LOT EASIER TO HEAT THAT WAY.
I KNOW, IT LOOKS LIKE A LOT OF FRUIT,
BUT THERE'S GONNA BE A LOT OF JUICE FOR THAT FRUIT TO SOAK UP.
ALL RIGHT, IT'S GONNA BE HARD TO BUILD A COFFIN AROUND THIS WITH THE LEGS STICKING OUT,
SO GO AHEAD AND LACE 'EM UP WITH A SIMPLE KNOT,
AND CLIP THE EXCESS STRING.
SET THE BIRD ASIDE, AND START WORKING ON THE DOUGH AGAIN.
TO TELL YOU THE TRUTH, THIS IS FUN STUFF...
IT'S LIKE PLAY-DOH, ONLY IT TASTES GOOD.
NOW WE'RE GONNA NEED THREE PIECES, SO WE'RE GONNA CUT IT IN HALF,
DO A LITTLE ROLLING AND THEN CUT HALF IN HALF.
THESE TWO PIECES WILL TURN INTO THE TOP AND BOTTOM OF OUR PIE.
NOW PUT DOWN A PIECE OF PARCHMENT, LAY YOUR BIRD ON IT,
AND JUST TRACE AROUND WITH A PENCIL,
ABOUT 1/2 INCH LARGER THAN THE BIRD ITSELF,
THAT'S GONNA BE OUR TEMPLATE.
MAKE SURE YOU TURN THAT OVER SO THAT YOU DON'T END UP, YOU KNOW,
EATING THE PENCIL GRAPHITE.
ALL RIGHT, PIE CONSTRUCTION CONTINUES...
TAKE ONE OF THE QUARTER PIECES OF DOUGH AND JUST ROUGHLY FORM OUT
TO FULFILL THE LINES FROM THE TEMPLATE, THERE YOU GO.
REMOVE AND SET ASIDE, THAT'LL BE OUR TOP,
AND THEN THIS ONE WILL BE THE BOTTOM OF THE PIE, SAME SIZE.
GOOD, NOW MOVE THAT ONE OFF.
NOW WE'VE GOT TO DEAL WITH THE WALLS, SO WE'RE GONNA TAKE
THE SECOND HALF OF THE DOUGH AND JUST SLOWLY WORK IT OUT INTO A LONG PIECE,
THAT'S ABOUT FOUR INCHES WIDE--
TAKE YOUR TIME AND USE A LITTLE BIT OF FLOUR AS NEEDED TO KEEP IT OFF THE BOARD.
THERE, NOW WE BUILD--
I'M GONNA START WITH THE BASE, BRUSH IT DOWN WITH AN EGG WASH
COMPOSED OF ONE EGG YOLK AND A TABLESPOON OF WATER.
PLACE...
AND THEN POSITION THE HEN THUSLY.
NOW HERE COMES THE WALL-- THIS IS JUST LIKE WORKING WITH PLAY-DOH.
MOLD IT AROUND,
ATTACHING IT TO THE BOTTOM AS YOU GO.
NOW WE'RE GONNA ADD SOME SPICES TO THE TOP OF THIS...
THESE WERE VERY, VERY POPULAR DURING THE MEDIEVAL AGE.
A LITTLE MORE EGG WASH AND THEN WE CAN PUT ON THE ROOF
OF OUR COFFIN.
JUST WORK IT DOWN AND SQUEEZE, FORMING A NICE SEAL.
A LITTLE MORE EGG WASH WILL ENSURE PROPER BROWNING.
AS FOR BAKING, SLIDE INTO A HOT, EARTHEN OVEN,
WITH A SLIGHTLY DYING FIRE, OR PARK IN A MORE TRADITIONAL...
FOR 1 HOUR AND 15 MINUTES.
AH, WHEN THE PIE IS FINISHED, REMOVE FROM THE OVEN
AND REST FOR 20 MINUTES BEFORE BREAKING IN.
NOW WHEN THE TIME COMES, I SUGGEST YOU USE EITHER
A LARGE SERRATED KNIFE OR AN ELECTRIC KNIFE.
NOW YOU MAY HAVE HEARD THAT BACK IN MEDIEVAL TIMES...
THE PERIOD, NOT THE SUPPER CLUB,
THAT PIE CRUST SUCH AS THIS WOULD NOT ACTUALLY BE CONSUMED,
BUT I SERIOUSLY DOUBT THAT SUCH AN EDIBLE RESOURCE WOULD HAVE BEEN SQUANDERED.
YES, THE LORD AND LADY OF THE HOUSE MAY HAVE ENJOYED REFINED BREAD WITH THEIR HENS,
BUT YOU KNOW WHAT?
THE SERVANTS HAD TO BE FED TOO, AND I...
TRUE, 'TIS A BIT HARD.
BUT IT WOULD HAVE HAD TO HAVE BEEN TO BE RIGID ENOUGH
TO CONTAIN ALL OF THIS GOODNESS,
AND WATERPROOF, SO AS TO NOT LEAK.
INDEED, THE DELECTABLE JUICINESSES HAVE SOAKED IN TO MAKE IT QUITE DELISH.
DO YOU THINK THAT MAYBE I SHOULD JUST TRY A LITTLE...
NO-NO, MASTER MUST ONLY EAT THE HEN,
WOULDN'T WANT TO BRUISE HIS TEETHESSES ON THE NASTY CRUSTIES.
OH, BOTHER.
IN 1951, THE C.A. SWANSON AND SONS COMPANY UNLEASHED
THE FIRST FROZEN, REHEATABLE MEAL,
AND ITS NAME WAS CHICKEN POT PIE.
MANY OF US REMEMBER SUCH PIES FONDLY BECAUSE BACK THEN
OUR MOMS DIDN'T KNOW ANY BETTER THAN TO FEED US A MEAL
CONTAINING 22 GRAMS OF FAT, AND 770 GRAMS OF SODIUM.
IT'S HIGH TIME THAT WE TOOK OUR PIE BACK.
SORRY, MOM-- FIRST STAGE, PREP.
VEGETATION NEEDS TO BE FABRICATED-- CHOP ONE LARGE ONION
AND SLICE 8 OUNCES OF CREMINI MUSHROOMS INTO 1/4 INCH SLICES,
ALSO 1/4 INCH SLICES TO BE PERFORMED ON TWO AVERAGE-SIZED CARROTS,
AND TWO STALKS OF CELERY.
THEN MINCE TWO CLOVES OF GARLIC AND CHOP A TEASPOON EACH
OF FRESH TARRAGON AND THYME BEFORE TURNING YOUR ATTENTION
TO 1 1/2 POUNDS OF BONELESS CHICKEN.
THEN PLACE A 10-INCH CAST IRON SKILLET OVER HIGH HEAT,
THEN ADD...
WHEN IT SHIMMERS, ADD THE CHICKEN COOKING IN BATCHES IF NECESSARY.
AND YOU SHOULD PROBABLY ADD A TEASPOON OF SALT ALONG THE WAY.
WHEN THE CHICKEN IS COOKED THROUGH, MOVE TO A WAITING BOWL,
AND RETURN THE PAN TO THE HEAT, BUT REDUCE THE HEAT TO MEDIUM.
ADD ANOTHER TABLESPOON OF OIL TO THE PAN AND THEN BRING FORTH THE VEGETATION--
ALL OF IT AT ONE TIME, ALONG WITH 1/2 TEASPOON EACH OF...
FOLLOWED BY...
NOW COOK THIS FOR ANOTHER COUPLE OF MINUTES, STIRRING OFTEN.
NOW ADD...
WHEN IT'S MELTED, SPRINKLE ON...
AND COOK FOR ANOTHER 1 TO 2 MINUTES.
THEN, GRADUALLY STIR IN...
HOMEMADE, OF COURSE, WOULD BE BEST, AND...
BRING THAT TO A SIMMER AND KEEP IT THERE FOR 3 MINUTES,
SO THAT THE FLOUR HAS TIME TO GELATINIZE...
WELL, I AM THE DUNGEON MASTER.
YEAH, WELL DON'T LET THE TRAPDOOR HIT YOU IN THE HUMP, OKAY?
YOU GOT...
ALL RIGHT, WHEN THE SAUCE HAS THICKENED, KILL THE HEAT,
AND STIR IN THE RESERVED
COOKED CHICKEN PIECES,
ALONG WITH OUR FINAL DOSE OF VEGETATION...
AND NO, YOU DON'T HAVE TO THAW THEM--
AND OF COURSE, THE FRESH HERBS.
WE ALWAYS ADD THOSE AT THE END TO BEST PRESERVE
THEIR VOLATILE FLAVOR AND AROMA.
NOW, COVER...
AND CONTEMPLATE
THE MOST IMPORTANT PART OF THE MEAL.
THAT, OF COURSE, BEING THE CRUST.
NOW IF YOU ASK ME, A STANDARD PIE CRUST--
THAT TENDER, YET FLAKY CONCOCTION MOST OFTEN USED IN DESSERT PIES--
YOU REMEMBER TENDER AND FLAKY, DON'T YOU?
I KNOW I DO.
IT HAS NO PLACE ON, IN, UNDER OR EVEN NEAR A DECENT CHICKEN POT PIE.
WHAT CRUST DO I FEEL TO BE SUITABLE FOR THE MISSION?
PUFF PASTRY-- HOMEMADE PUFF PASTRY.
MY VERSION OF SCOTCH, OR BLITZ PUFF PASTRY
BEGINS WITH...
THAT, AN HOUR AGO, WAS 1 1/2 TEASPOONS OF KOSHER SALT,
BUT THEN I RAN IT THROUGH MY SPICE GRINDER.
THIS BAG ALSO CONTAINS...
THE ENTIRETY HAS BEEN, UH, CHILLED ONE HOUR IN THE FREEZER.
OH, WE'RE ALSO GONNA NEED A COUPLE OF ICE CUBES
IN ORDER TO CHILL...
THERE, NOW BEGIN BY DUMPING ALL OF THIS STUFF
RIGHT ON THE COUNTER.
OUR FIRST JOB IS TO BREAK UP THE BUTTER AND REALLY GET IT INTEGRATED INTO THE FLOUR,
AND FOR THAT, THE BEST TOOL FOR THE JOB IS A BOARD SCRAPER,
AKA, A DOUGH KNIFE.
NOW JUST CHOP UNTIL THE BUTTER KIND OF LOOKS LIKE PEA MEAL,
THEN START SPRINKLING ON THE WATER A COUPLE OF TABLESPOONS AT A TIME
AND FOLDING IT IN.
I WOULD LOVE TO BE ABLE TO TELL YOU EXACTLY HOW MUCH WATER
IT'LL TAKE TO BRING THIS DOUGH TOGETHER,
BUT IT WILL DEPEND UPON THE DAY AND ACTUALLY THE AGE OF THE FLOUR.
I'VE GONE WITH ABOUT 8 TABLESPOONS HERE, MAYBE 10,
BEFORE IT LOOKS LIKE THIS.
NOW I KNOW THIS DOESN'T ACTUALLY LOOK LIKE A DOUGH, BUT IT WILL...
ONCE WE START POUNDING ON IT.
OKAY, THIS IS IMPORTANT...
IF AT ANY TIME THE BUTTER STARTS TO FEEL OVER-SOFTENED,
JUST STOP WHAT YOU'RE DOING, PUT A SHEET PAN ON TOP OF THE DOUGH
WITH A BAG OF ICE OR A COUPLE OF COLD PACKS FOR ABOUT 5 MINUTES,
AND THEN START WORKING IT AGAIN.
BELIEVE ME, IF THE BUTTER MELTS, WE'RE DOOMED.
AFTER FOUR LETTER-FOLDS, WE MAKE THE BOOK...
FOLD THIS END INTO THE CENTER,
THIS END INTO THE CENTER, THEN JUST CLOSE IT BOOK STYLE.
THEN WRAP IN PARCHMENT AND REFRIGERATE FOR 60 MINUTES.
LET US TAKE JUST A FEW MOMENTS TO REVIEW WHAT MAKES PUFF PASTRY TICK.
ALL RIGHT, PUFF PASTRY IS WHAT WE CALL A LAMINATE DOUGH--
COMPOSED OF HUNDREDS, IF NOT THOUSANDS, OF LAYERS OF STRONG, HIGH GLUTEN DOUGH,
ALTERNATING WITH STRATA OF BUTTER.
IN THE OVEN, THE WATER IN THE DOUGH AND BUTTER TURNS TO STEAM
PROVIDING LIFT, WHILE THE FAT PROVIDES SEPARATION,
BROWNING, AND OF COURSE, FLAVOR.
NOW IF WE WERE FRENCH, WE WOULD USE A METICULOUS AND TIME-HONORED METHOD
BY WHICH THE LAYERS OF DOUGH AND BUTTER WOULD BE CONTIGUOUS AND WOVEN TOGETHER.
IN THE SCOTCH, OR BLITZ, METHOD THINGS ARE A LITTLE LOOSEY-GOOSEY,
BUT WE'LL STILL GET 70 PERCENT OF THE LIFT AND ALL OF THE FLAVOR
IN A FRACTION OF THE TIME.
ALL RIGHT, TO BUILD WE NEED OUR FILLING STANDING BY,
YOU'RE ALSO GOING TO NEED A VERY SHARP PARING KNIFE,
A LITTLE MORE EGG WASH AND FOUR CONTAINERS--
I'M USING 16-OUNCE SOUFFLES HERE,
BUT YOU COULD USE FRENCH ONION SOUP CROCKS IF YOU LIKE,
AS LONG AS THEY'RE OVEN-SAFE.
I'VE GOT SOME FLOUR STANDING BY AS WELL TO HELP ME DEAL WITH THIS DOUGH,
WHICH I AM GOING TO CUT IN HALF.
IT'S EASIER TO WORK WITH THAT WAY.
ROLL TO 1/4 OF AN INCH, TO 3/16 OF AN INCH BEFORE CUTTING.
IN DOING THAT, YOU'RE GONNA NEED SOME KIND OF A TEMPLATE--
I'M USING A LID FROM A POT THAT'S A LITTLE BIT WIDER THAN THE VESSELS.
THAT'S BECAUSE THE DOUGH WILL SHRINK AS IT PUFFS.
NOW IT LOOKS LIKE I'M ONLY GOING TO GET TWO OUT OF THIS DOUGH,
BUT THAT'S OKAY, THESE SCRAPS CAN BE ROLLED UP AND SAVED FOR ANOTHER APPLICATION--
THAT OF COURSE WILL HAVE TO BE ANOTHER SHOW, HOWEVER.
ROLL OUT THE SECOND PIECE...
AND I WILL HAVE MORE SCRAPS, THAT'S FINE.
EGG WASH GOES ON EACH OF THE DISKS AND THEN WE FILL.
MAKE SURE THAT YOU FILL EACH OF YOUR CHOSEN VESSELS ALMOST TO THE TOP...
WE DON'T WANT A LOT OF EXTRA SPACE,
OR IT'LL MESS UP THE PUFFAGE RATE OF OUR DOUGH.
WHEN ALL OF THE VESSELS ARE FULL, APPLY THE DISKS,
AND MAKE SURE YOU PUT THEM ON EGG WASH DOWN,
THAT WILL HELP TO HOLD THEM IN PLACE, THERE'S NO REASON
TO SQUEEZE, PRESS, CRIMP OR SEAL.
JUST LAY THEM ON AND HIT THEM WITH A LITTLE MORE EGG WASH TO ENSURE BROWNING.
AND NOW, INTO THE 425-DEGREE OVEN FOR 15 MINUTES.
AT THAT POINT, DECREASE THE HEAT TO 400
AND CONTINUE COOKING FOR ANOTHER 15 TO 20 MINUTES,
OR UNTIL THE PUFF PASTRY IS NOT QUITE MAHOGANY ON TOP.
OH, AND IF YOUR OVEN HAS THE UGLY HABIT OF COOKING THINGS UNEVENLY,
YOU'RE GONNA WANT TO TURN THIS PAN 180 DEGREES AT THE MIDWAY POINT.
NOW, ONCE YOUR CHICKEN POT PIES ARE GOLDEN BROWN AND DELICIOUS,
REMOVE FROM THE OVEN AND COOL ON A RACK FOR AT LEAST 10 MINUTES
SO, YOU KNOW, YOU DON'T BURN YOUR FACE OFF.
NOW, WHEN IT COMES TO SERVING, THERE ARE DIFFERENT SCHOOLS--
SOME FOLKS LIKE TO DIG IN RIGHT FROM THE TOP, THE WAY YOU WOULD A PIE.
ME, I AM AN INVERTER--
I LIKE TO TURN THE PIE OUT
SO THAT THE CRUST IS ON THE BOTTOM AND THE MEAT AND VEGGIES ARE ON TOP,
BUT HEY, TO EACH HIS OWN.
NOW, I KNOW WHAT YOU'RE THINKING...
"WHAT ABOUT BREAKFAST?"
WELL, CHICKEN POT PIE, OF COURSE-- BUT WITH A TWIST.
NOW WATCH CLOSELY, BECAUSE WE DON'T HAVE A LOT OF TIME TO WASTE.
THE STEPS OF OUR CHICKEN BISCUIT POT PIE FILLING
ARE VERY SIMILAR TO THE DINNER VERSION, BUT WITH A FEW TWISTS.
A 10-INCH CAST IRON SKILLET GOES OVER MEDIUM HEAT,
THEN YOU'RE GOING TO COOK...
UNTIL IT'S JUST DONE, THEN ADD...
AND COOK STIRRING CONSTANTLY 2 MINUTES.
THEN, MOISTURE...
REDUCE THE HEAT, SIMMER FOR 2 MINUTES UNTIL THICK.
THEN KILL THE HEAT COMPLETELY AND ADD...
AND YOU CAN GET THAT CHICKEN, WELL, WHEREVER YOU WANT TO GET IT.
STIR TO COMBINE AND PARK WHILE YOU MAKE THE BISCUITS.
THAT'S RIGHT, I SAID BISCUITS...
CHEDDARY, CHEESY BISCUITS.
INTO A LARGE MIXING BOWL GOES...
JUST TO, YOU KNOW, KICK IT UP A NOTCH.
THEN OF COURSE, FOR SEASONING ADD...
AS FOR THE FLOUR, WE WILL REACH FOR...
NOTHING SPECIAL ABOUT THAT.
AND ALSO...
FROZEN AND RUN THROUGH THE SHREDDING DISC OF YOUR FAVORITE FOOD PROCESSOR.
NOW, MIX THAT TO COMBINE AND POUR IN...
STIR UNTIL IT TURNS INTO A DOUGH AND THEN KNEAD THAT DOUGH
ABOUT 30 SECONDS, UNTIL IT JUST COMES TOGETHER ENOUGH
TO ROLL OUT INTO A 1/2 SHEET.
NOW THIS WE ARE GOING TO CUT INTO NINE 3-INCH BISCUITS,
SO I KIND OF LIKE TO PLOT OUT HOW MANY I CAN GET ON THE FIRST ROLL,
THERE WE GO, AND THEN CUT BY JUST PUSHING STRAIGHT DOWN AND THEN TWISTING.
ONCE YOU GET AS MANY AS YOU CAN, JUST KEEP RE-ROLLING AND CUTTING
UNTIL YOU HAVE GOT AT LEAST NINE BISCUITS.
ARRANGE SAID BISCUITS IN A CIRCLE AROUND THE EDGE OF THE PAN,
AND MAKE SURE YOU SAVE ONE FOR THE MIDDLE.
PARK IN A 400-DEGREE OVEN FOR 20 MINUTES,
AND DURING THIS TIME, YOU WILL NOT OPEN THE DOOR
BECAUSE BISCUITS NEED PEACE AND QUIET AND HEAT TO DO THEIR BUFFING, AND YEAH,
IT'S A TECHNICAL TERM, BUFFING.
THE WAY I LOOK AT IT, CHICKEN BISCUITS ARE ONE OF
THE COUNTRY'S MOST POPULAR BREAKFAST ITEMS.
THIS IS THE SAME THING, ONLY MORE SO.
WELL, I HOPE THAT WE'VE MADE SOME HEADWAY INTO ERADICATING THIS
FROM YOUR KITCHEN AND FROM YOUR MEMORY BANKS.
THE BABYLONIANS, GREEKS ROMANS AND MEDIEVAL ENGLISHMEN HAVE SOMETHING IN COMMON
WITH MODERN AMERICANS--
WE'VE ALL GOT A TASTE FOR CHICKEN POT PIE,
AND FOR GOOD EATS-- SEE YA NEXT TIME.
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