Ingredients: |
Ingredients: Chicken
1 large fryer chicken (4-5 lbs), neck and gizzards removed
1 large onion, peeled and cut in half
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
salt and pepper to taste
Dumplings
3 cups cake flour (Use reg. flour -2 tbsp per cup + 2 tbsp cornstarch)
3/4 tsp baking soda
3/4 tsp salt
4-1/2 tbsp shortening
1 cup milk
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Directions: |
Directions:Place the chicken, onions, carrots and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat to a gentle simmer. Cook chicken for 1 hour or until cooked through (about 165º). Once the chicken is done, remove from the broth and let cool. Remove chicken from the bone and shred into medium sized pieces, discarding bones and skin. Pour the chicken broth through a fine mesh sieve lined with cheese cloth or coffee filter, discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in another recipe.
Mix flour, baking soda and salt together in bowl. Cut shortening into flour mixture until it resembles small peas. Add milk - 1/4 cup at a time, you may not need a full cup - and stir until a ball of dough just begins to form, being careful not to over-mix.
Roll dough onto floured surface that you don't mind cutting on. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1" x 3". Place strips on wax paper and allow to harden a bit, at least 30 minutes or up to several hours.
In a large pot or dutch oven over medium-low heat bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes longer. Season with salt and pepper. |
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