Old Fashion Chicken 'n Dumplings

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 quarts water
• 1 (3 -4 lb) whole chickens, cut up
• 1 1/2 teaspoons salt
• 1 small onion, sliced
• 2 stalks celery, chopped
• 1 garlic clove, peeled and quartered
• 1 bay leaf
• 4 -6 whole fresh parsley leaves
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons salt
• 1 cup milk
• 2 tablespoons milk

Recipe

• 1 bring the water to a boil in a large pot.
• 2 add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
• 3 reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• 4 the liquid will reduce by about one third.
• 5 when the chicken has cooked, remove it from the pot and set it aside.
• 6 strain the stock to remove all the vegetables and floating scum.
• 7 you only want the stock and the chicken, so toss everything else out.
• 8 pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
• 9 use a smaller pot of a large saucepan for this.
• 10 add pepper, remaining 1/2 teaspoons salt, and lemon juice.
• 11 reheat stock over med. heat while preparing dumplings.
• 12 for dumplings: combine ingredients in bowl.
• 13 stir until smooth, let rest for 5-10 minute
• 14 roll out onto floured surface to 1/2 inch thickness.
• 15 cut into 1/2 inch squares and drop into the simmering stock.
• 16 use all of the dough.
• 17 they will first swell and then shrink as they partially dissolve to thicken the stock into a gravy.
• 18 simmer for 20-30 minute until desired thickness.
• 19 stir often.
• 20 while stock is thickening, the chicken will have become cool enough to handle.
• 21 tear the meat from bones and remove skin.
• 22 cut meat into bite-size or desired size pieces.
• 23 add to pot.
• 24 simmer till chicken heated (5-10 min.).