Ingredients: |
Ingredients: CHICKEN BROTH
64 oz chicken broth in a can (2 containers usually)
1 whole chicken, OR **Leftover chicken (cut up)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
2 teaspoons parsley
DUMPLINGS
2 cups all purpose flour, plus as needed
1 teaspoon baking powder
1 1/4 teaspoons salt
1 cup milk
2 tablespoons butter, softened
|
Directions: |
Directions:Bring the liquid to a boil in a large pot. Add the uncooked chicken, salt and pepper to the pot. Reduce the heat to simmer and cook the chicken, uncovered for 2 hours. (The liquid will reduce by amount one third. When the chicken has cooked, remove it from the pot and set it aside, cut it into bite size, discard the skin and bones. Strain the stock to remove floating scum. You only want the stock and the chicken, so toss everything else out. ** If using already cooked chicken Pour 1 1/2 quarts (6 cups) of the stock into the pot (keep the leftover stock, if any, for another recipe - it can be frozen). Add pepper, the remaining 1/2 teaspoon salt and the lemon juice, then reheat the stock over medium heat while preparing the dumplins.
For dumplings, combine the dumpling ingredients in a medium bowl. Mix well until smooth (may need a little more flour or milk to get texture of dough correct), then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares (I use a pizza cutter), and drop each square into the simmering stock. Use all of the dough. Simmer covered for 15 minutes. The dumplings 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. Add parsley before serving. Can make a flour roux to thicken, if needed. |
This recipe for Chicken and Dumplings is from