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Ингредиенты
- 1 lrg chicken (stewing hen if you can find it)
- 1 lrg onion
- 3 x ribs of celery, cut into pcs
- 1 x bay leaf
- 2 x carrots, chunked
- 4 lrg sprigs of celery ried thyme salt and pepper to taste
- 2 c. flour
- 1/2 tsp salt
- 1 dsh pepper, white
- 1 x egg, beaten Chicken broth, from the pot
- 2 c. flour
- 4 tsp baking pwdr
- 2 Tbsp. Shortening
- 1 tsp salt Lowfat milk
- 1 dsh poultry seasoning
Инструкции
- Take out the innards, and throw away the liver. (Actually I save mine in the freezer to use later for minced chicken liver) Cut the chicken up into the traditional 8 pcs. Rinse the chicken well in cool water. Put the chicken, gizzard and neck into a large pot (6 quart. minimum size) and add in the onion, celery, carrot, bay leaf, parsley, salt and pepper. Cover chicken with cool water, and allow to simmer till the chicken is tender. After chicken is very tender, I remove it, allow it to cold a bit, and take it off the bone. I strain the veggies out and then make the dumplings.
- Rolled dumplings:Sift the flour and salt into a bowl. Add in the egg, and sufficient broth to till you have a stiff dough. Form the dough into a ball, you may need to add in a bit of flour if it's sticky. Roll dough on a floured surface, till it's quite thin. Allow to dry for about 15 min. Cut into strips about three inches long and an inch or possibly so wide.
- Bring the chicken broth to the boil, and drop the rolled dumplings into the bubbling broth. Allow to cook about 15 min, and then add in the deboned chicken.
- This can be served as is, or possibly over mashed potatoes. (Our particular favorite.)
- Drop Dumplings:Sift flour, measure and sift with salt and baking pwdr. Cut in the shortening. Add in lowfat milk till you have thick batter. Bring your broth to the boil, and drop the batter by tsp. into the boiling broth. Cover tightly, and boil for about 10 min. It's best not to lift the lid while they cook.
- Just before serving add in the chicken you have deboned previously.
- Before beginning to drop dumplings into the broth, dip your spoon into the broth, and dip in between dropping the dumplings. This keeps the batter from sticking to the spoon.
