Recipe
Chicken And Dumplings
Ingredients
- CHICKEN AND BROTH:
- 1 large fryer (about 3 1/2 pounds)
- 2 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped celery
- 1 1/2 cups coarsely chopped carrots
- 8 garlic cloves
- 3 bay leaves
- 4 quarts water
- 1 tablespoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon dried thyme
- BAKING POWDER DUMPLINGS:
- 1 egg
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons baking powder
- 3 tablespoons chopped parsley
- 1 1/4 cups flour
- 1 cup reserved vegetables
- 3 tablespoons cornstarch
- 3/4 cups milk
Directions
- Put the chicken, onions, celery, carrots, garlic, and bay leaves in a large kettle. Cover with the water. Add the salt, black pepper, cayenne, and thyme and bring to a boil over high heat. Reduce the heat to medium and simmer for about 2 hours, or until the chicken is very tender. Remove from the heat.
- Remove the chicken from the pot. With a slotted spoon, remove 1 cup of the vegetables from the pot. Set aside. When the chicken has cooled, skin and debone it. Set aside.
- Beat together the egg and milk in a mixing bowl. Add the salt, pepper, baking powder, and parsley. Mix well. Add the flour and mix to make a thick batter. Fold the reserved vegetables into the batter. Set aside.
- Remove the fat that has risen to the surface of the broth. Return the chicken meat to the pot and bring to a boil over medium-high heat. Dissolve the cornstarch in the milk and add to the pot. Stir and bring back to a boil. Reduce heat to medium.
- Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all is used. When the dumplings rise to the surface, simmer and cook for 4 minutes, stirring gently, being careful not to break up the dumplings.
- Remove the bay leaves and serve immediately in soup bowls.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Entree
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