| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Favorites, Poultry | 6 | Servings | |
INGREDIENTS
| 3 | lb | Frying chicken |
| 2 | qt | Water |
| 1 | Onion; quartered, | |
| 1 | Carrot; quartered | |
| 1 | Celery stalk; quartered | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Thyme |
| 1/2 | ts | Rosemary |
| 3 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 5 | tb | Shortening |
| 1/4 | c | Chicken stock |
| 2/3 | c | Buttermilk |
| 1 | ts | Thyme |
| S & p to taste |
INSTRUCTIONS
DUMPLINGS Place chicken in 6 qt. Nesco or heavy stockpot with water. Water should just cover chicken. Add remaining soup ingredients. Bring to a boil, lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises to top. Remove chicken. When slightly cooled, remove meat from carcass, returning skin and bones to stockpot. Simmer 1 hour longer. Strain stock, discarding solids. Refrigerate stock overnight to remove fat. Next day heat stock before adding dumplings . To make dumplings, combine flour, soda and salt. Lightly cut in shortening till mixture resembles coarse meal. Add the 1/4 C. chicken stock and remaining ingredients and stir to make a stiff dough. Turn dough onto a lightly floured surface and knead gently 5 - 6 times. Pat dough into a round, wrap in plastic and chill for 1 hour. Bring the strained stock to a simmer. Roll the chilled dough out 1/8" thick. Cut into 4x1" pieces, and drop them, one at a time, into simmering stock, stirring often so the dough doesn't stick together. Cook gently 10 ~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat to pot and serve at once. Season with salt and freshly ground pepper. Serves 4 - 5. ORIGINATOR Above SUBMITTED BY Grace Wagner (wgmm@main.citynet.net) DATE 9/17/96 Posted to EAT-L Digest 16 Sep 96 Date: Tue, 17 Sep 1996 20:31:19 -0400 From: Grace Wagner <wgmm@MAIN.CITYNET.NET>
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