Recipe courtesy of Terrance Brennan
Yield:
enough dough for 4 chickens or
Level:
Easy

Ingredients

Directions

Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed

Categories:

IDEAS YOU'LL LOVE

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Pizza Dough

Recipe courtesy of Bobby Flay

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Toasted Ravioli and Basic Ravioli Dough

Recipe courtesy of Robert Irvine

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves

Recipe courtesy of Anne Burrell

Salt-Crusted Fingerlings

Recipe courtesy of Guy Fieri

Salt-Crusted Tuna

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking