INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB04 , BARNYARD BASH
Rinse the hen under cool water and pat dry. Season the hen with salt and
pepper. Place the hen in a large stock pot. Add the onions, carrots,
celery, jalapenos, garlic, bay leaves and thyme to the pot. Add enough
water (1 gallon) to cover the hen. Season with salt and lots of black
pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the
liquid for about 2 hours or until the meat falls of the bones. Skim off the
scum from the stock every 30 minutes. Remove from the heat and cool for
about 20 minutes. Strain the stock through a fine mesh strainer, reserving
the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in
a smaller stock pot and bring the liquid to a simmer. Remove the meat from
the hen, discarding the skin and bones. Tear the meat into smaller pieces.
In a mixing bowl, combine the flour, baking powder and salt together. Using
a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and
milk into the flour mixture. Stir to incorporate completely. Lightly dust
the surface with flour. Turn the dough mixture out onto the floured
surface. Dust the top of the dough with flour. Lightly press out the dough
very thin, about 1/8-inch thick. Using a sharp knife, cut the dough into
strips, 2 inches long and 1-inch wide. Add the cream to the simmered
liquid. Add the dumplings to the simmering liquid. Cook the mixture,
stirring occasionally for about 30 minutes. Stir in the green onions and
parsley. Serve warm.
Yield: 6 to 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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