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Tasty fried chicken. You will love every bite. Mashed potatoes, baked macaroni and cheese and other sides. Pork tenderloin sandwiches, hamburgers, gizzards and much more.
150 South East Side Hwy, Elkton Va,
1-540-383-3370
Hours Mon-Fri 6:30am to 8pm
Sat 8am-8pm
Sun 8am-6pm
DIVINE Chicken Doner Kebab ???? HOMEMADE ???? No Equipment Needed #donerkebab #gyro #streetfood
???????? Ingredients
Sauce/Marinade
Onion - 1 Medium (Diced)
Chilli Flakes - 2tbsp
Garlic Salt - 1tbsp
Dried Thyme - 1tbsp (Can substitute with other dried green herbs)
Salt - 1tbsp
Pepper - 1tsp
Thick Yoghurt - 400ml (100ml use for marinade, 300ml for topping sauce)
Butter - 100ml (Melted)
Lime Juice - 2tbsp
Ketchup - 2tbsp
Add
Chicken Fillets - 500g
Garnish
Lettuce
Tomato
French Fries (Optional)
*Use a thick pita bread, doner bread or a thick wrap as the base for the toppings.
???????? Method
1. Mix all sauce/marinade ingredients together. Set aside 3/4 for topping sauce and use 1/4 for marinade.
2. Add the chicken fillets to marinade and mix.
3. Place chicken fillets on large piece of tinfoil. Place in rows of 3 at alternating angles, building a tower.
4. Roll the chicken tower into a cylinder roll. Freeze for a minimum of 5 hours, overnight works easiest.
5. Slice the chicken roll thinly.
6. Add sliced chicken to a hot pan. Stir every 7 or so minutes to prevent burning. Do this about 3 or 4 times, or until browned.
7. Build your doner kebab by spreading the topping sauce on the bread/wrap first, then add chicken, lettuce and tomato. Finish off with some extra topping sauce. Enjoy! This recipe is unbelievably delicious :)
Pennsylvania Dutch (Amish) Divine Chicken Pot Pie Recipe
I once asked my husband, What would we make for dinner if Jesus stopped by? He replied, Your Chicken Pot Pie. ????
Divine Chicken Pot Pie
(Pennsylvania Dutch - Chicken Bot Boi)
Ingredients
• 3 split chicken breasts – you can use whole chicken, thighs or whatever you prefer. I’ve used all types at some time or another.
• I use a gallon (128 ounces) of broth between the broth from cooking the chicken and bone broth in the cartons.
• Small onion and 2 stalks of celery – cut into smaller pieces ( this is to cook with the chicken)
• 6 carrots – peeled and sliced
• 1.5 pounds potatoes – approx. 6 – peeled and quartered
• Fresh or dried celery leaves – approx. 2 Tbsp
• Parsley
• Salt and pepper to taste
Pot Pie Dough
• 4 cups flour
• 3 Tbsp butter – softened
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs beaten in measuring cup, add milk to the eggs to equal 1 cup. You may need a little extra liquid.
Directions
1. Place chicken in roaster with sliced onion and celery. Sprinkle with seasonings. Cover with water. Bake at 350º for 2.5 hours until fork tender. Or you can boil on top of the stove,
2. Remove chicken from roaster and cool. Strain the broth into a large pot. Add additional broth. Clean chicken and shred into pieces and add to the pot.
3. Peel and slice carrots. Peel and quarter potatoes. Add both to pot. Add celery leaves, parsley, salt and pepper. Cook over medium to medium high heat.
4. Mix pot pie dough together. It should be slightly stiff. Cut into smaller sections to roll. I prefer small sections. Sprinkle a little bit of flour; add dough section and roll out into desired thickness. Cut into squares and place in boiling broth, one layer at a time. Repeat until all squares are in pot. Cover and cook for approx.. 20 minutes.
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