by Annelle
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my 21 recipes »
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Annelle's Notes:
Expand1 whole chicken cut into pieces Ask a question about this ingredient
2 tablespoons cooking oil Ask a question about this ingredient
1 medium sweet onion, roughly chopped Ask a question about this ingredient
4 celery stalks and leaves, roughly chopped Ask a question about this ingredient
4 carrots, peeled, roughly chopped Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon coarsely ground pepper Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
Put vegetable oil in large pot on medium heat. Add onion, carrots and celery and cook until onions are transparent.
Ask a question about this stepAdd chicken pieces and bay leaf. Cover with water. Add two teaspoons salt and one teaspoon pepper. Simmer until chicken is tender enough to fall easily from the bone, probably about 25 minutes. May have to add more water to keep chicken covered.
Ask a question about this stepRemove chicken from broth with a slotted spoon and set aside in a bowl to cool. Pour the broth through a colander and then pour strained broth back into the pot. Taste the broth and add more salt and pepper if needed.
Ask a question about this step2 eggs Ask a question about this ingredient
1/3 cup cooled chicken broth (add an ice cube to cool) Ask a question about this ingredient
2 tablespoons vegetable oil, unless broth has lots of fat, may need a little less Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
* butter, flour and 1/4 cup whipping cream to finish Ask a question about this ingredient
Put flour in a bowl and slowly add beaten eggs, chicken broth, oil, and salt into center, mixing it into the flour with a fork. Keep mixing until it forms a ball. Knead dough in the bowl a couple of times to form a nice soft ball. Dough shouldn’t be sticky. Add more flour if needed. Refrigerate dough for a couple of hours.
Ask a question about this stepDivide the dough in half. Spread a newspaper on the counter, flour the paper and roll the dough on the paper until it is very thin. With a knife, cut the dough into strips about 1 inch wide. Then cut the strips into ~5 inch pieces. Let the dumplings sit for a while (10-15 minutes) to dry. Repeat with second half of dough
Ask a question about this stepRemove skin and bones from cooling chicken and discard. Tear chicken into bite sized pieces using two forks and set aside until ready to add back to pot.
Ask a question about this stepBring broth to simmer. Gently slip the dumpling strips into simmering broth and let them cook for about fifteen minutes. Don’t stir, but you may have to separate dumplings as you’re adding with the end of a wooden spoon.
Ask a question about this step*To thicken broth, add two tablespoons room temperature butter to two tablespoons flour and combine well. Add to simmering broth and dumplings and stir to thicken, along with one-fourth cup whipping cream.
Ask a question about this stepAdd chicken to broth and dumplings. Turn heat to low. When chicken is heated through, serve in bowls and enjoy!
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
