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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From Martha Stewart video, adapted from The New Southern Basics: Traditional Southern Food for Today. Ingredients:
3 lbs chicken pieces (preferably breasts and thighs) |
1 medium yellow onion, chopped |
2 carrots, chopped |
3 stalks celery, chopped |
3 garlic cloves, finely chopped |
2 dried bay leaves |
1 teaspoon dried thyme |
4 sprigs fresh parsley, plus more |
fresh parsley (to garnish) |
2 teaspoons coarse salt |
1/2 teaspoon fresh ground black pepper |
1 dash cayenne pepper |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 cup milk |
Directions:
1. Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
2. Add enough cold water to cover.
3. Bring just to a boil over medium-high heat.
4. Reduce the heat to low, cover, and simmer until tender, about 1 hour.
5. Remove chicken, and let rest until cool enough to handle.
6. Skin and bone chicken, leaving the meat in large chunks; set aside.
7. Remove bay leaves from the broth, and discard.
8. Skim as much fat as possible from the surface of the broth.
9. Heat broth to a slow steady boil.
10. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
11. Stir in milk, and beat until stiff.
12. Drop batter 1 tablespoon at a time into the boiling broth.
13. Cover, and cook for 10 minutes.
14. Add reserved chicken, and cook until heated through, about 5 minutes.
15. The dumplings should be puffed and the meat warmed through.
16. Garnish with parsley, and serve immediately.
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