Chicken 'n Dumplings
Shannon Hicks
ingredients
- Broth:
- 1 whole chicken
- 2 cans chicken broth
- 2 quarts water
- 1 small onion
- 3 ribs celery
- 1 clove garlic
- 1 bay leaf
- Dough:
- 2 cups flour
- tsp. salt
- 1/2 tsp baking powder
- 2 eggs
- 1 cup milk
directions
- 1
Stock:
- 2
Place chicken in a Dutch oven or large kettle; add water, chicken broth, onion, celery, garlic, bay leaf and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Strain stock to remove all vegetables. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
- 3
Dough:
- 4
Combine flour, baking powder, salt, eggs, and milk; stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth.
- 5
Reduce heat to medium-low, stirring occasionally. Stir in chicken and cook 10-20 minutes or to desired thickness,.
Source: Shannon Hicks
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