Paradoxically Strange

Chicken

1 (2 ½ to 3 pounds) chicken
1 large onion
1 rib celery
1 teaspoon salt
¼ cup all-purpose flour
¼ cup water
Salt and pepper, to taste

Pastry

2 cups all-purpose flour
1 teaspoon salt
2/3 to ¾ cup lard (more lard makes a more tender crust)
¼ cup ice cold water

Place chicken, onion, celery, and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until the chicken is tender and cooked through, about 1 hour. While chicken cooks, make the pastry.

Remove the chicken from the broth so chicken can cool enough to handle. Pick chicken off the bones, discarding bones and skin. Spread chicken in a greased 9 x 13-inch baking dish and set aside. Remove celery and onion from broth. Measure broth and return 3 cups to the pot. Combine the ¼ cup flour with ¼ cup water in a small bowl. Blend to make a smooth paste. Stir into the hot broth. Cook 5 to 10 minutes or until the broth is thickened. Season with salt and pepper. Pour over the chicken. Top with strips of pastry and bake at 400°F about 30 minutes or until the pastry is golden brown.

To make the pastry: Combine flour and salt in a medium mixing bowl. Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs. Sprinkle with cold water and mix until dough holds together and will form a ball. Roll out on a floured board or pastry cloth to about ¼ inch thickness. Cut into 2 x 13-inch strips. Makes 6 to 8 servings.