Monday, March 4, 2013
Chicken N' Dumplings
Ingredients for the Broth & Chicken OR you can use Chicken Broth instead of making it as follows! If using chicken broth just add your chicken!
- 3 Quarts of Water or 12 Cups of Water
- 3 to 4 lbs of Chicken (chicken breast, legs or thighs)
- 2 teaspoons of salt or more for your taste
- 1 small onion, sliced
- 1 Stalk of Celery, sliced
- 1 Clove of Garlic
- 1 Bay Leaf
- 4 to 6 whole Parsley Leaves
- 2 Teaspoons of Black Pepper
- 1 Tablespoon of Lemon Juice
- 2 Cups of All-Purpose Flour
- 1 Tablespoon of Baking Powder
- 1 ¼ Teaspoon of Salt
- 1 cup of Milk
1. In a large pot, add water, chicken, and 1 teaspoon of salt, onion, celery, garlic, bay leaves and parsley together. Bring it to a boil and then reduce heat to a simmer. Cook uncovered for about 2 hours. Note that the contents of the pot should only be reduced by about 1/3. I have had almost ½ of my water gone and had to add more water. Pay close attention as you are letting it simmer. Also make sure the chicken is fully cooked before the next step.
2. When the chicken is fully cooked remove it from the pot. Set it aside to cool. Strain the broth into a separate container as you should have around 6 cups of broth. You should have removed all the vegetables which can be tossed or frozen for later use. I don’t like reusing it because the taste is not the same the second time around.
3. Pour the 6 cups of broth into a pot and add the remaining ingredients for the broth. Reheat over medium heat while preparing the dumplings.
4. Combine the ingredients for the dumplings. Stir well until the dough is smooth. Put the dough aside for 10 minutes. Flour the surface you will use for rolling out the dough. Roll the dough to about ½ inch thickness. Cut the dough into about ½ inch squares.
5. Drop the squares into the simmering stock one at a time and be careful not to let the broth splash up. I use a ladle to put in my dumplings. Make sure you use all of the dough. Make sure you are stirring constantly or the dumplings will stick to the bottom of the pan. The dumplings will swell and then shrink. They will dissolve just enough to make the broth thick into gravy. Simmer for about 20 to 30 minutes.
6. As soon as you are done dropping the dumplings into the stock start peeling the meat off the bones of the chicken. Cut the chicken into bite-size or whatever desired size and simmer for another 5 to 10 minutes after the above 20 to 30 minutes. Keep stirring but not too hard because the chicken will fall apart. Remember the gravy will thicken while it is cooling.
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