Old-Fashion-Chicken-n-Dumplings0.jpg

INGREDIENTS

    Chicken and Broth
  • 3 quarts water
  • 1 (3-4lb) whole chickens , cut up
  • 1 1/2 teaspoons salt
  • 1 small onion , sliced
  • 2 stalks celery , chopped
  • 1 garlic clove , peeled and quartered
  • 1 bay leaf
  • 4-6whole fresh parsley leaves
  • 1 teaspoon fresh coarse ground black pepper
  • 1 tablespoon lemon juice

    • Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 1 cup milk
  • 2 tablespoons milk

DIRECTIONS

  1. Bring the water to a boil in a large pot.
  2. Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
  3. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  4. The liquid will reduce by about one third.
  5. When the chicken has cooked, remove it from the pot and set it aside.
  6. Strain the stock to remove all the vegetables and floating scum.
  7. you only want the stock and the chicken, so toss everything else out.
  8. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
  9. Use a smaller pot of a large saucepan for this.
  10. Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
  11. Reheat stock over med. heat while preparing dumplings.
  12. For dumplings: Combine ingredients in bowl.
  13. Stir until smooth, let rest for 5-10 minute
  14. Roll out onto floured surface to 1/2 inch thickness.
  15. Cut into 1/2 inch squares and drop into the simmering stock.
  16. Use all of the dough.
  17. They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
  18. Simmer for 20-30 minute until desired thickness.
  19. Stir often.
  20. While stock is thickening, the chicken will have become cool enough to handle.
  21. tear the meat from bones and remove skin.
  22. Cut meat into bite-size or desired size pieces.
  23. Add to pot.
  24. Simmer till chicken heated (5-10 min.).