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    CHICKEN AND DUMPLINGS


    Source of Recipe


    NEWSPAPER


    List of Ingredients


    • 10 cups chicken stock
    • 6 chicken thighs
    • 6 chicken legs
    • 5 cups all purpose flour
    • 3 tablespoons baking powder
    • Kosher salt
    • Freshly ground black pepper
    • 2 cups heavy cream
    • 4 ribs celery, diced
    • 1 large onion
    • 6 large carrots


    Instructions


    1. Bring the stock to a simmer in a large heavy pot.
    2. Add chicken
    3. Cook over medium-low heat for 45 minutes to 1 hour, until tender.
    4. Remove from heat.
    5. Remove chicken from pot.
    6. When cool enough to handle shred chicken meat; set aside. Discard skin and bones.
    7. To make dumplings stir together flour, baking powder, teaspoon salt and 1/2 teaspoon of pepper in a large mixing bowl.
    8. Add cream, stirring just until dough is thick and sticky.
    9. Turn onto a floured work surface; knead dough until you can roll it out to a thickness of 1/16th inch.
    10. Add celery and onion to stock; bring to a boilove medium heat.
    11. Cut dough into 1-by-1 dumplings.
    12. Add dumplings to boiling stock, cover and reduce heat to a simmer.
    13. Cook about 20 minutes or until dumplings are done.
    14. Add chicken meat and salt and pepper to taste.
    15. Serve hot.
    16. 8 servings
 

 

 

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