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Justin's Chicken and Dumplings

Source of Recipe


From "The Texas Cowboy Kitchen"






List of Ingredients



• 10 cups chicken stock
  
• 6 chicken thighs
  
• 6 chicken legs
  
• 5 cups flour
  
• 3 Tbsp baking powder
  
• 1 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 cups heavy cream
  
• 4 ribs celery, diced
  
• 1 large onion, diced
  
• 6 large carrots, diced
  
• 6 sprigs fresh thyme
  
• Salt and pepper to taste
  






Instructions



1. Heat the stock in a large, heavy pot and cook thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving stock in its pot. Remove chicken and discard skin. Pick chicken from the bones and set meat aside.
   
   
2. To make dumplings: Combine flour, baking powder, salt and pepper in a large mixing bowl and mix well. Add heavy cream to mixture, stirring just until dough is thick and sticky. Turn onto a floured work surface and knead dough until you can roll it out to a thickness of 1/16-inch.
   
   
3. Add the celery, onion, carrots and thyme to stock and reheat over medium heat just until boiling. Cut dough into dumplings that measure 1-by-1-inch. Add dumplings to boiling stock; cover. Simmer, cooking, for about 20 minutes. Add chicken meat and salt and pepper to taste. Serve hot.
   
   Makes 6 to 8 servings.