Chicken:
1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed
1 1/2 cups water
1 teaspoon salt
1/2 celery stalk, diced
1 cup all-purpose flour
1/4 cup chopped onion
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon vegetable shortening
1/2 cup skim milk
Chicken:
Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
Dumplings:
Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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