Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 8
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 tablespoons oil
- 8 cups water
- 3 chicken bouillon cubes
- 1 whole chicken, cut up
- 1 garlic clove, left whole
- 1 stalk celery, cut into 4 pieces
- salt
- pepper
- 1 onion, cut into 8 wedges
- 2 bouillon cubes
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1/4 cup milk
- 1/2 cup dumpling water (about a ladel full) or 1/2 cup chicken water (about a ladel full)
- 1 teaspoon chicken base
Recipe
- 1 boil chicken at a low boil in very large dutch oven with celery, onion, and garlic. season with salt and pepper, add chicken bouillon.
- 2 let chicken low boil for about 1 hour.
- 3 remove all chicken, celery, onion, and garlic from pot- let cool until you can work with the chicken. debone chicken and shred a little with hands. discard celery, onion and garlic.
- 4 in bowl mix dumpling ingredients well and turn onto a floured surface. knead 5-6 times and divide into 2 parts.
- 5 roll out one section into 1/8" thickness and cut into 1" squaresrepeat with other section.
- 6 in large pot boil water with 3 bouillon cubes.
- 7 cook about half of the dumplins unitl just about cooked through remove, strain and set aside. repeat until all are done.
- 8 in sauce pot melt butter add salt and flour and whisk together. once incorporated increase heat to medium high.
- 9 add milk and whisk until smooth, whisk in chicken base unitl disolved into mixture reduce heat to a low simmer.
- 10 add the 1/2 cup of cooking water (either the dumpling liquid or the chicken water) simmer whisking to make sure there are no lumps. remove from heat.
- 11 bring chicken water to a boil, return chicken to the pot and add dumplings.
- 12 scoop out one ladel of sauce and add to chicken pot stirring constantly. continue to add ladel at a time until the desired thickness you like is achieved.
- 13 taste for seasoning. serve in deep bowls!
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