Ingredients: |
Ingredients: Chicken and Broth:
3 qts. Water
1 3-4 lbs. Chicken Cut-Up
1 1/2 tsp. Salt
1 Sm. Onion, sliced
2 Stalks Celery, chopped
1 Garlic Clove, peeled and quartered
1 Bay Leaf
4-6 Whole Parsley Leaves
1 tsp. Ground Black Pepper
1 tbsp. Lemon Juice
Dumplings:
2 Cups All-Purpose Flour
1 tbsp. Baking Powder
1 1/4 tsp. Salt
1 Cup plus 2 tbsp. Milk
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Directions: |
Directions:Bring water to a boil in a large pot. Add chicken, 1 tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook chicken, uncovered for 2 hours. The liquid will reduce by about 1/3.
When chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scurry. You only want the stock and the chicken, so toss everything else out. Pour 1 1/2 qts. (6 cups) of the stock back in the pot. (keep the leftover stock, if any for another recipe - it can be frozen). You may also want a smaller pot or a large saucepan for this. Add ground pepper, the remaining 1/2 tsp salt and lemon juice, then reheat stock over med heat while preparing the dumplings. For dumplings, combine the flour, baking powder, 1 1/4 tsp. salt, and milk in a med bowl. Stir well until smooth, then let the dough rest 5-10 minutes. Roll dough out onto a floured surface to about a 1/2" thickness. Cut the dough into 1/2" squares and drop each square into simmering stock. Use all of the dough. The dumplins will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often while stock is thickening,the chicken will have cooled enough to handle. Tear all the meat from the bone and remove skin. Cut the chicken meat into bite-size or little bigger than bite-size pieces and drop them into pot. Discard the skin and bones. Continue to simmer the chicken and dumplins for another 5-10 minutes but don't stir to vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end. When gravy has reached the desired constistency, ladle four portions onto plates and serve hot. |
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