Ada Brady's Chicken with Pastry Strips

Read directions first.

Cook one cut up chicken (top of stove). Mix flour, margarine and salt.

Sprinkle with cold water and mix until consistency of pie crust dough.

With rolling pin, roll thin and cut in strips 2 1/2 x 1 1/2-inches.

Place on cookie sheet and freeze.

In boiling chicken broth (lift chicken out of broth and set aside), drop strips in and (careful not to burn), shake pot often and do not stir much (the stirring breaks up the strips). Careful not to add too many strips to broth.

If so, it will be too thick.

Cut heat real low and cook slow 30 minutes shaking pot often.

Drop chicken back in pot and let stand 20 minutes.

Add a little black pepper.

You may need one or two cups of boiling water added to broth to keep it all thin enough.

While cooking, a few pats of butter adds to flavor.

Eat and enjoy.