Chicken and Dumplings
- One 2 1/2 lb chicken
- 3 ribs celery, chopped
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes*
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 quarts water
- 1/2 cup white wine (optional)
- one 10 3/4 ounce can condensed cream of celery or cream of chicken soup
Cut up chicken, but do not remove skin. Put chicken, celery, carrots, onion, bay leaves, bouillon and seasoning to water and boil for 30-45 minutes, until the meat falls away from the bone. Remove chicken from pot, remove skin and bones and return the meat to the pot. Prepare dumplings and set aside for a few minutes. Add cream soup to chicken and continue to boil. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook for a few minutes more, until dumplings are done. Do not overcook.
*If you don't like the taste of bouillon, substitute equal parts of chicken broth and water.
Dumplings:
- 2 cups all-purpose flower mixed with 1 teaspoon salt
- 3/4 cup ice water
Put flour in mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at at time. Continue until all flour is used up. Batter will feel as if it is going to be tough. knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll the 1/8"
thickness (thicker if you like). Let it air dry for a minute. Cut dumplings into 1" strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.
(Or you can purchase frozen dumplings in the grocery store)
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