INGREDIENTS

INSTRUCTIONS

Recipe by: EMERIL LIVE SHOW #EMIA13  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.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on Jun 07, 1997

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