TIRE PATCH DUMPLINGS AND CHICKEN STEW
Source of Recipe
the web
THE DUMPLINGS:
Make a dough (2 pounds) using only flour and water. Roll it out thin, about [-inch thick. Cut out 2x1-inch rectangles (or a square, if you like). Let them sit there for now.
THE STEW:
In 4 quarts of water, simmer a chicken for 2 hours covered. (Cut the chicken in half, it works better.) When it's done, remove the chicken and take off all the meat and save the meat for now.
Put these in the broth:
3 sticks celery, diced
1 large onion, diced
1 large green pepper, diced
16 ounces frozen peas
2 carrots diced small
1 bay leaf
1 teaspoon salt now and more later
1/2 teaspoon pepper
Bring these to a simmer for 30 minutes. While simmering on a high simmer, drop in the dumplings one by one, making sure they don't stick together. Stir while dropping them in. When you have enough in the pot, let them simmer for about 15 minutes, stir occasionally. Add in the chicken meat.
Stir a little, and remove from heat. Salt and pepper to taste.
|
|
member logon
