5 lb. roasting chicken, cleaned
1 1/2 qts. water
1 tbsp. salt
1/3 tsp. pepper
Pinch saffren
12 tbsp. butter
12 tbsp. flour
1 c. light cream or 1/2 c. each milk and evaporated milk
1/4 c. finely chopped parsley
Pastry squares
Parsley for garnish

Put the chicken in a 6 quart kettle. Add the water, salt, pepper and saffren and bring to a boil. Reduce the heat to medium and simmer, partially covered for 1 hour. Remove the chicken and cool enough to debone. Strain the stock. Reduce the stock to 4 cups. Remove the skin and bones from chicken and cut meat into bite size pieces. Melt the butter in a pot in which the chicken was cooked and mix in the flour. Cook over medium-low heat until golden and bubbling. Add the 4 cups chicken stock and the cream, stirring constantly. Cook over medium- high heat until the sauce comes to a boil. Simmer until thickened and smooth. Reduce heat and add the chicken pieces and chopped parsley. Serve hot over pastry squares.

PASTRY SQUARES

These may be made beforehand and stored in an airtight container. 1/2 c. butter 3 c. all purpose flour 1 tsp. salt About 1/2 c. ice water

Cut the shortening and butter into the flour and salt with a pastry blender or mix by hand until it forms crumbs. Sprinkle ice water over the crumbs with one hand, while tossing them lightly with the other hand. Use only enough water to hold the dough together. Press the dough into a ball and put on a lightly floured surface. Divide into 2 or 3 parts. Roll each part 1/8 inch thick to fit an ungreased cookie sheet. On the cookie sheets, cut the dough into 1 inch squares with a pastry wheel. Bake in a preheated oven at 350 degrees for 12 to 15 minutes until lightly browned. Arrange pastry squares on a heat platter and spoon the chicken on top. Garnish with parsley.