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The Rev. Jim Holley's Chicken 'n' Dumplings

Source of Recipe


From "Soul Food," by Joyce White






List of Ingredients



• -- Chicken --
  
• 1 chicken (about 3-1/4 to 3-1/2 lbs.), washed, patted dry
  
• 1 onion, peeled, ends removed, sliced
  
• 2 celery ribs, washed, ends removed, cut into pieces
  
• 1 bay leaf
  
• 2 to 3 sprigs parsley
  
• 1-1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 to 1/2 tsp dried thyme
  
• 5 to 7 cups water
  
• .
  
• -- Dumplings --
  
• 2 cups flour
  
• 1/2 tsp salt
  
• 1 egg, beaten
  
• 8 to 10 Tbsp chicken broth (from the cooking pot)
  






Instructions



1. Remove the innards from the chicken. Discard the liver, but save the gizzard and neck. Trim off any visible fat and discard. Cut the chicken into 8 serving pieces -- halve the breasts, and separate the legs, thighs and wings. Rinse the chicken parts under cold running water. Rinse the gizzard and neck.
   
   
2. In a large pot (at least 6 quarts), place the chicken parts, gizzard and neck. Add the onion, celery, bay leaf, parsley, salt and black pepper. Crush the thyme and add to the pot. Cover with water and bring to a boil. Reduce the heat and simmer, turning occasionally, for 40 minutes or until the chicken is tender and the broth is well flavored. Remove and discard the bay leaf, gizzard and neck.
   
   
3. While the chicken cooks, prepare the dumplings: In a medium bowl, sift together the flour and salt. Add the egg and broth from the cooking chicken. Use a fork, stirring lightly, only until batter is combined. Form dough into a smooth ball, adding a little more flour if it is still sticky. Divide the dough into 3 portions. Lightly flour a pastry board or cloth. Roll out each portion of dough into a thin sheet. Let the sheets of dough sit for 20 minutes to dry, then cut into 1x3-inch strips. (You'll have about 3 to 4 dozen dumplings.)
   
   
4. When chicken is tender, drop the dumplings into the pot with the chicken and cook over low heat for 20 minutes or until the dumplings are puffed and firm and the chicken is fork-tender.
   
   Serve each piece of chicken with broth and dumplings.
   
   Makes 4 to 5 servings.