Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
- Servings: 4
- 3 quarts water
- 1 (3 -4 lb) 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 -6 whole fresh parsley leaves
- 1 teaspoon fresh coarse ground black pepper
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup milk
- 2 tablespoons milk
Recipe
- 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 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.).
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