1 each 3-31/2 pound whole chicken fryer
1 medium onion, large dice
2 medium carrots, large dice
2 stalks celery, large dice
6 bay leaves
4 chicken bouillons
Salt and pepper to taste
1/2 cup flour blended smooth with cold water
4 ounces melted butter
1 box phyllo dough
4 ounces bread crumbs
1 ounce grated or shredded parmesan cheese
Egg wash

Place chicken, vegetables and bay leaves in a large pot and cover with water to 2 inches over ingredients. Bring to a boil, reduce to a simmer, skim off scum, cover with a lid and

Cook until chicken is completely cooked (about 35-40 minutes). Remove chicken and cool.

Bring liquid (broth) back to a boil and add bouillon. Thicken broth with flour mixture and cook out for at least 20 minutes. When finished it should be a thick consistency. Strain, season to taste with salt and pepper and cool. (Chicken and sauce can be made a day in advance.)

Pull chicken meat, mix with sauce, season to taste and reserve. Melt butter and lay out 1 sheet of phyllo dough and brush with butter. Repeat the process for the 2nd and 3rd layers. After the 3rd layer, top with bread crumbs and complete 6 layers. Take 1/2 the filling and arrange in loaf shape on dough.

Fold in both sides of dough and roll up from bottom until strudel is complete and place on baking pan (make sure seam is on bottom of pan). Brush with egg wash and top with cheese.

Bake in a preheated 400 degree oven for 15-20 minutes or until golden. Serves 8.

NOTE: There is enough filling for 2 strudels and each strudel serves 4. It’s excellent with a green salad and hollandaise sauce.