Food Network: Chicken and Dumplings

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Chicken and Dumplings
Recipe courtesy Paula Deen

Ingredients
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:
2 cups all-purpose flour

1 teaspoon salt
Ice water

Instructions
To start the chicken: Place the chicken, celery,
onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of
water and in water and bring to a simmer over medium heat. Simmer the chicken
until it is tender and the thigh juices run clear, about 40 minutes. Remove the
chicken from the pot and, when it is cool enough to handle, remove the skin and
separate the meat from the bones. Return the chicken meat to the pot. Keep warm
over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a
mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice

water over the flour. Using your fingers, and moving from the center to the sides
of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and
form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will
be firm), working from center to 1/8-inch thick. Let the dough relax for several
minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over
medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into
the simmering soup. Repeat. Do not stir the chicken once the dumplings have been
added. Gently move the pot in a circular motion so the dumplings become submerged

and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4
minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the
dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of
water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups