Ingredients
- 1 large fryer, about 4 pounds
- 2 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 8 garlic cloves, peeled
- 4 bay leaves
- 4 sprigs fresh thyme
- 4 quarts water
- Salt and freshly ground black pepper
- Cayenne
- 1 egg
- 1 3/4 cups milk
- White pepper
- 2 tablespoons baking powder
- 3 tablespoons chopped parsley
- 1 1/4 cups flour
- 3 tablespoons cornstarch
Directions
In a large stock pot, combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme. Cover with water. Season the liquid with salt, pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 hours, or until the chicken is tender. Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables. When the chicken has cooled, skin and debone the chicken. Set the chicken meat aside. In a mixing bowl, beat the egg and 1 cup of the milk together. Season the mixture with salt and white pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. Fold in 1 cup of the reserved vegetables. If any fat has risen to top of the broth, skim the fat off and discard. Return the chicken broth and chicken meat to the stock pot. Bring the liquid to a boil. In a small bowl, dissolve the cornstarch in the remaining milk. Whisk the cornstarch mixture into chicken broth. Bring the liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls
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By kirkfam1_12295202
federal way, 87
on November 07, 2009
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Wow, i'm sorry some of you had trouble with dish, it is actually easier than you think. First of all go to the store and buy a rotisserie chicken that is allready cooked (saves alot of time also the big thing here to remember is that dumplings are basiclly biscuts, so buy the biscuts that are pre made and come in the can. Six pieces from one biscut is a good yield. Add the peices one by one so they dont stick together and make sure the soup broth is boiling to ensure that your dumplings will start cooking on impact and you wont get a goopy mess. I also like to have this with cornbread muffins. :~
By delacruzgraphic...
Gresham, OR
on August 31, 2007
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I followed the recipe real well. Flavor was fine. My husband and kids weren't real happy with the soupy dish. The dumplings didn't hold together well at all. Bits of the dumpling batter broke up and became real soupy & runny. My husband was expecting more of the traditional homemade chicken & dumplings like his mom & grandma would make him when he was little. I thought this would be a great recipe to try out, but unfortunately didn't turn out & taste as good as we expected. Don't recommended this recipe. Just ask grandma what she did instead!!!!
By kppaletta_7514303
Rancho Cordova, CA
on March 28, 2007
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This was so simple and everyone loved it. I have made it several times and have it as one of my favorites even for company. My grandson begs me to make it for him.
Read all 11 reviews