Stock:
one 3 to 3.5 lb chicken, cut into 8 pieces
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, sliced into rounds
2 quarts water
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, sliced into rounds
2 quarts water
2 - 3 bay leavessalt and freshly ground black pepper
Dumplings:
1.5 cups all purpose flour
pinch of salt
1/2 cup plus 1 tablespoon water
1 Tbsp canola oil
2 Tbsp chopped fresh parsley for garnish
Saute onion, celery and carrots in dutch oven until softened. Add chicken, water, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil over high heat, skimming off any foam that rises to surface. Reduce heat to low and cover tightly. Simmer, occasionally skimming broth, until chicken is tender, about 50 mins.
Using tongs, transfer chicken to a platter (keep broth and vegs simmering) and cool it until it's easy to handle. Discard skin and bones and cut meat into bite size pieces.
Meanwhile, increase the heat under the broth to high and cook until liquid is reduced to 6 cups. (if you're in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of broth, reserving the remaining broth for another use. Return the 6 cups of broth and vegetables to the pot.) Skim off any fat from surface of broth. Stir the chicken back into the pot. Season to taste with salt and pepper.
To make the dumplings, place flour, salt and oil in medium bowl and gradually stir in water to make a stiff dough. Turn out onto lightly floured surface and knead briefly. Roll out 1/4 in thick. Using a sharp knife, cut the dough into 1 in wide strips. (If you wish, you can do what my mother does - make the dumpling strips while the chicken is simmering, and freeze the strips until ready to cook - Art Smith).
Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce heat to low. Simmer until dumplings are cooked through and tender, about 10 mins.
Sprinkle the dumplings with parsley. Serve from the pot, breaking up the dumplings as needed.
Dumplings:
1.5 cups all purpose flour
pinch of salt
1/2 cup plus 1 tablespoon water
1 Tbsp canola oil
2 Tbsp chopped fresh parsley for garnish
Saute onion, celery and carrots in dutch oven until softened. Add chicken, water, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil over high heat, skimming off any foam that rises to surface. Reduce heat to low and cover tightly. Simmer, occasionally skimming broth, until chicken is tender, about 50 mins.
Using tongs, transfer chicken to a platter (keep broth and vegs simmering) and cool it until it's easy to handle. Discard skin and bones and cut meat into bite size pieces.
Meanwhile, increase the heat under the broth to high and cook until liquid is reduced to 6 cups. (if you're in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of broth, reserving the remaining broth for another use. Return the 6 cups of broth and vegetables to the pot.) Skim off any fat from surface of broth. Stir the chicken back into the pot. Season to taste with salt and pepper.
To make the dumplings, place flour, salt and oil in medium bowl and gradually stir in water to make a stiff dough. Turn out onto lightly floured surface and knead briefly. Roll out 1/4 in thick. Using a sharp knife, cut the dough into 1 in wide strips. (If you wish, you can do what my mother does - make the dumpling strips while the chicken is simmering, and freeze the strips until ready to cook - Art Smith).
Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce heat to low. Simmer until dumplings are cooked through and tender, about 10 mins.
Sprinkle the dumplings with parsley. Serve from the pot, breaking up the dumplings as needed.
Sounds delicious! I've already printed off the recipe :)
ReplyDeleteLet me know how you like it!
ReplyDelete