Chicken and Dumplings

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Chicken and Dumplings

Post  justmecookin on Fri Mar 27, 2009 7:14 pm

Chicken and Dumplings

1 large chicken (6 pounds)
2 teaspoons salt
4 quarts water
2 tablespoons white vinegar
1 large onion, sliced
2 medium carrots, chopped
2 celery ribs, sliced

2 cups all-purpose flour
1-1/2 teaspoons salt
1 egg
1/2 cup reserved chicken broth

Place the chicken, salt, water, vinegar, onion, carrots and celery in large soup kettle, adding more water, if necessary, to cover chicken. Bring to boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Strain broth, reserving chicken meat. Remove and discard skin, bones and vegetables. Cut or tear meat into bite-size pieces. Set aside 1 cup broth; cool to lukewarm.

To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup of reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into soup kettle.

Turn dough onto floured surface; knead in additional flour to make stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.

Bring broth to boil (you should have about 4 quarts). Drop squares into boiling broth. Reduce heat to a slow simmer; cover and simmer for 10 minutes. Uncover; cook until a dough dumpling tests done, about 30 minutes. Dust with pepper and add reserved chicken meat. Makes 8-10 servings.

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