Post by chief_cook2 on Dec 24, 2002 22:27:05 GMT -6
3 cups chopped cooked chicken breast
2 eggs
4 3/4 cups chicken broth, divided
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 tsp salt
1/8 tsp black pepper
1/2 tsp dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 tsp salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast
In a blender or food processor, combine 3 cups cooked chicken, eggs,
3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper,
and tarragon. Process until smooth.
In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling
mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5
to 8 minutes, until well formed and slightly browned. Remove with a
slotted spoon and drain on paper towels. Reserve dumpling cooking
liquid.
In a large pot melt butter over medium heat. Cook onion, celery and
garlic in butter until onion is translucent. Stir in 1/2 cup flour
until fully incorporated. Pour in 2 quarts chicken broth, stirring
constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and
carrots. Cover, reduce heat, and simmer 15 minutes.
Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer
15 minutes more before serving.
Makes 1 gallon.
2 eggs
4 3/4 cups chicken broth, divided
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 tsp salt
1/8 tsp black pepper
1/2 tsp dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 tsp salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast
In a blender or food processor, combine 3 cups cooked chicken, eggs,
3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper,
and tarragon. Process until smooth.
In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling
mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5
to 8 minutes, until well formed and slightly browned. Remove with a
slotted spoon and drain on paper towels. Reserve dumpling cooking
liquid.
In a large pot melt butter over medium heat. Cook onion, celery and
garlic in butter until onion is translucent. Stir in 1/2 cup flour
until fully incorporated. Pour in 2 quarts chicken broth, stirring
constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and
carrots. Cover, reduce heat, and simmer 15 minutes.
Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer
15 minutes more before serving.
Makes 1 gallon.