Chicken And Dumplings
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Yellow Onion (chopped)3 stalks
Celery (chopped)3 cloves
Garlic (finely chopped)1 tsp
Dried Thyme2 tsps
Coarse Salt1 cup
All-Purpose Flour2 tsps
Baking Powder1 cup
MilkDirections:
1
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper
2
Add enough cold water to cover
3
Bring just to a boil over medium-high heat
4
Reduce the heat to low, cover, and simmer until tender, about 1 hour
5
Remove chicken, and let rest until cool enough to handle
6
Skin and bone chicken, leaving the meat in large chunks; set aside
7
Remove bay leaves from the broth, and discard
8
Skim as much fat as possible from the surface of the broth
9
Heat broth to a slow steady boil
10
In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt
11
Stir in milk, and beat until stiff
12
Drop batter 1 tablespoon at a time into the boiling broth
13
Cover, and cook for 10 minutes
14
Add reserved chicken, and cook until heated through, about 5 minutes
15
The dumplings should be puffed and the meat warmed through
16
Garnish with parsley, and serve immediately