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Chicken and Dumplins #2

List of Ingredients

Chicken & Dumplins
source: Top Secret Recipes


3 quarts water
1 3 to 4 lb chicken, cut up
1 1/2 tsp salt
1 small onion, sliced
2 stalks celery, chopped
1 clover garlic, peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 tsp coarsely ground black pepper
1 tbsp lemon juice

Dumplings:
2 c flour
1 tbsp baking powder
1 1/4 tsp salt
1 c plus 2 tbsp milk




Recipe



Bring water to a boil and add chicken, salt, onion, celery, garlic, bay leaf and
parsley. Reduce to a simmerand cook about 2 hours, until chicken is cooked.
The liquid will reduce by about 1/3.

Remove cooked chicken, remove skin and bones, and cut into bite sized
pieces. Strain broth to remove vegetables - discard vegetables.

Return 6 cups of broth to the pot. Remaining stock may be frozen.

Add pepper, remaining salt and lemon juice. Reheat over medium heat while
preparing dumplings.

Dumplings:
combine dry ingredients. Add milk. Stir well and let dough rest 5 to 10
minutes. Roll dough out on floured surface to a 1/2 inch thickness.
Cut dough into 1/2 inch squares and drop into simmering broth. They will
swell and then shrink. Simmer for 20 to 30 minutes, stirring often. Add
chicken to pot and cook for another 5 to 10 minutes.