Chicken and Dumplings (The Blue Owl) Serves 8
1 large stewing hen
3 TBSPS chicken base
1 onion
2 stalks of celery
1 carrot
Parsley
Place chicken in large pot and cover with water. Add onion, carrot, celery, chicken base, and parsley. Bring to a boil, then reduce heat to simmer. Cover and cook until tender. Remove chicken, take off skin and debone. Cut into bite-size pieces and set aside.
Dumplings
4 eggs
2/3 cup chicken broth
2/3 cup milk
1/4 cup vegetable oil
5 tsp baking powder
4 cups flour
While stewing hen is simmering, prepare dumplings. Combine eggs, chicken broth, milk, and oil. Mix well. Combine baking powder, salt and flour. Add to liquid mixture. Dough will be soft. Pour dough onto floured surface. Work in 1/4 cup flour and cut dough into 3 parts. Roll each third of dough very thin (1/8 inch thick) on a floured surface. Cut dough into 1-1/2 inch strips, then transfer to floured wax paper or cookie sheet until ready to use.
Bring chicken broth to a rolling boil. Drop in dumplings a few at a time. Reduce heat, and simmer about 10 to 15 minutes, stirring occasionally. Remove dumplings with a slotted spoon to serving bowl. Place chicken meat over dumplings. Thicken broth with cornstarch, if necessary, to make a gravy. Ladle gravy over chicken and dumplings before serving. |
