Post by chief_cook2 on Oct 1, 2004 6:42:32 GMT -6
Chicken and broth:
3 qts. water
1 3-4 lb chicken, cut up
1 1/2 t salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled, quartered
1 bay leaf
4 -6 whole parsley leaves
1 t. coarsely ground black pepper
1 T.lemon juice
1 pkg.low sodium chicken broth
Dumplins:
2 c all-purpose flour
1 T. baking powder
1 1/4 t salt
1 c plus 2 T. milk
Bring water to boil in a large pot. Add the
chicken, 1 t salt, onion,celery, garlic, bay
leaf, and parsley to the pot.Reduce heat to
simmer; cook the chicken, uncovered for 2 hrs.
The liquid will reduce by about 1/3.
When the chicken has cooked, remove it from
the pot; set it aside. Strain the stock to
remove all the veggies and floating scum. You
only want the stock and the chicken, so toss
everything else out. I only throw out the bay
leaf.
Pour 1 1/2 qts. (6 C) of the stock back into
the pot. You may want to use a smaller pot
than you used before. Add coarsely ground pepper,
the remaining 1/2 tsp salt, and the lemon juice,
and package of low sodium chicken broth; then
reheat the stock over med. heat while preparing
the dumplins.
For dumplins, combine the flour, baking powder, 1
1/4 tsp salt, and milk in
a med. bowl. Stir well until smooth, then let
the dough rest for 5 - 10 min. Roll the dough
out onto a floured surface to about a 1/2"
thicknes Cut the dough into 1/2" squares; drop
each square into the simmering stock. Use all
of the dough. The dumplins will first swell and
then slowly shrink as they partially dissolve to
thicken the stock into a white gravy. Simmer for
20 - 30 min til thick. Stir often.
While the stock is thickening the chicken will
have become cool enough to handle. Tear all the
meat from the bones and remove and discard the
skin. Cut into bite sized pieces; drop into the
pot.
Continue to simmer the chicken and dumplins
for another 5-10 min., but don't stir too often
so that the chicken pieces stay a nice size and
don't fall apart. When gravy has reached the
desired consistency, ladle four portions into
bowls; serve hot. Serve with your choice of
veggie and bread, if desired.
3 qts. water
1 3-4 lb chicken, cut up
1 1/2 t salt
1 small onion, sliced
2 stalks celery, chopped
1 clove garlic, peeled, quartered
1 bay leaf
4 -6 whole parsley leaves
1 t. coarsely ground black pepper
1 T.lemon juice
1 pkg.low sodium chicken broth
Dumplins:
2 c all-purpose flour
1 T. baking powder
1 1/4 t salt
1 c plus 2 T. milk
Bring water to boil in a large pot. Add the
chicken, 1 t salt, onion,celery, garlic, bay
leaf, and parsley to the pot.Reduce heat to
simmer; cook the chicken, uncovered for 2 hrs.
The liquid will reduce by about 1/3.
When the chicken has cooked, remove it from
the pot; set it aside. Strain the stock to
remove all the veggies and floating scum. You
only want the stock and the chicken, so toss
everything else out. I only throw out the bay
leaf.
Pour 1 1/2 qts. (6 C) of the stock back into
the pot. You may want to use a smaller pot
than you used before. Add coarsely ground pepper,
the remaining 1/2 tsp salt, and the lemon juice,
and package of low sodium chicken broth; then
reheat the stock over med. heat while preparing
the dumplins.
For dumplins, combine the flour, baking powder, 1
1/4 tsp salt, and milk in
a med. bowl. Stir well until smooth, then let
the dough rest for 5 - 10 min. Roll the dough
out onto a floured surface to about a 1/2"
thicknes Cut the dough into 1/2" squares; drop
each square into the simmering stock. Use all
of the dough. The dumplins will first swell and
then slowly shrink as they partially dissolve to
thicken the stock into a white gravy. Simmer for
20 - 30 min til thick. Stir often.
While the stock is thickening the chicken will
have become cool enough to handle. Tear all the
meat from the bones and remove and discard the
skin. Cut into bite sized pieces; drop into the
pot.
Continue to simmer the chicken and dumplins
for another 5-10 min., but don't stir too often
so that the chicken pieces stay a nice size and
don't fall apart. When gravy has reached the
desired consistency, ladle four portions into
bowls; serve hot. Serve with your choice of
veggie and bread, if desired.