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Chicken Dumplings

Chicken Dumplings
By Anne Landefeld on Saturday, August 31, 2013 at 12:53am
? 1 Large fryer hen, cut up Water, to cover
? 2 med onions, quartered
? 1 clove garlic, sliced
? 3 ribs celery, with tops
? 1/2 cup fresh parsley
? 1 Large carrot, chunked
? 1 tsp seasoned salt
? 1/4 tsp pepper (optional)
? 1-1/2 tsp salt
? Dumplings (recipe below)
A day in advance, place the chicken pieces in a large pot and add water to just cover. Add vegetables and seasonings. Cover and bring to boil. Reduce to simmer and cook until chicken is done, about 40 minutes. Remove chicken, place in covered dish and chill. Strain broth into a large bowl, cover and chill. Discard vegetables.
Remove solidified fat from broth. Place 4 to 5 cups broth in a deep pot. Line bottom with chicken pieces. Bring to a boil. Drop dumpling mixture by heaping tablespoonfuls side by side into broth.
Reduce heat and cook, uncovered, for 10 minutes more. Pierce dumplings with fork to release steam. Serve dumplings and chicken pieces with slotted spoon to platter.
Serve now thickened broth as gravy. Hot sauce may be added to grave at this time, if desired.
DUMPLINGS (Spaetzle)
1 cup milk
2 cups flour
2 eggs
1 tsp salt
Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking.

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