Erica's Chicken and Dumplings
Sarah
ingredients
- Chicken Stock:
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme leaves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Dumplings
- 1 cup flour
- 2 tbsp kosher salt
- 3 large eggs
directions
- 1
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- 2
Remove chicken from stock, and strain stock to remove veggies and herbs.
- 3
Mix dumpling ingredients well, roll into dumplings
- 4
Bring 3 cups of stock to a rolling boil. Add 2 chopped carrots, 1 chopped onion, 1 stalk of chopped cellery. Slowly drop dumpings into stock. Cook for 5 minutes. Add 1/2 chicken, shredded
Source: Erica
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