Posted by Karen on October 21, 2000 at 16:21:58:
In Reply to: ISO - Chicken and dumplings recipe posted by Anna Hall on October 21, 2000 at 11:55:57:
Chicken and Dumplings
Chicken:
1 chicken (about 3 1/4 to 3 1/2 pounds), washed, patted dry
1 onion, peeled, ends removed, sliced
2 celery ribs, washed, ends removed, cut into pieces
1 bay leaf
2 to 3 sprigs parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon dried thyme
5 to 7 cups water
Dumplings:
2 cups flour
1/2 teaspoon salt
1 egg, beaten
8 to 10 tablespoons chicken broth (from the cooking pot)
Remove the innards from the chicken. Discard the
liver, but save the gizzard and neck. Trim off any
visible fat and discard.
Cut the chicken into 8 serving pieces and halve the
breasts, and separate the legs, thighs and wings.
Rinse the chicken parts under cold running water.
Rinse the gizzard and neck.
In a large pot (at least 6 quarts), place the chicken
parts, gizzard and neck. Add the onion, celery, bay
leaf, parsley, salt and black pepper. Crush the
thyme and add to the pot.
Cover with water and bring to a boil. Reduce the
heat and simmer, turning occasionally for 40 minutes
or until the chicken is tender and the broth is well
flavored. Remove and discard the bay leaf, gizzard
and neck.
While the chicken cooks, prepare the dumplings. In
a medium bowl, sift together the flour and salt. Add
the egg and broth from the cooking chicken. Use a
fork, stirring lightly, only until batter is combined.
Form dough into a smooth ball, adding a little more
flour if it is still sticky.
Divide the dough into 3 portions. Lightly flour a
pastry board or cloth. Roll out each portion of
dough into a thin sheet. Let the sheets of dough sit
for 20 minutes to dry and then cut into 1-by-3-inch
strips. You'll have about 3 to 4 dozen dumplings.
When chicken is tender, drop the dumplings into the
pot with the chicken and cook over low heat for 20
minutes or until the dumplings are puffed and firm
and the chicken is fork-tender. Serve each piece of
chicken with broth and dumplings.
Makes 4 to 5 servings.