Recipe

Chicken And Dumplings

  • Yield: 8 servings

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.