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| Joyce’s Recipe |
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Chicken with Dumplings
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Good down-home stick-to-the-rib cooking’!
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1 large chicken (about 3 to 3 ½ pounds),
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1 to 1 ½ quarts water
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1 onion, chopped
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2 stalks celery, chopped
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1 teaspoon salt
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1 teaspoon black pepper
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1 cup all-purpose flour
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Pinch baking powder
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1 egg
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¼ cup chicken broth or more
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Salt and pepper to taste
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| 1. |
In large pot place chicken, water, onion, celery, salt, and pepper.
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| 2. |
Cook chicken until done. Remove from broth and allow to cool.
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| 3. |
In bowl place flour and baking powder. Make deep well in center. Add egg and chicken broth. |
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| 4. |
Gently beat egg and broth together. Mix in surrounding flour. Form into ball. |
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| 5. |
Pinch small amount of dough and roll on floured board. Roll very thin. |
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| 6. |
Cut into ½-inch strips and drop into boiling chicken broth. Cook slowly until tender.
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| 7. |
Meanwhile, pick meat from chicken. Cut into bite-size pieces and return to pot with dumplings once they are tender. |
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| 8. |
Heat through and thicken with flour if necessary. |
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Serves: 6
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