Chicken in a Pot with Cornmeal-Herb Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The onions are left unpeeled as the broth simmers to give it a more golden color. Ingredients:
2 large onions (about 1 pound) |
12 cups water |
4 chicken thighs (about 2 pounds), skinned |
3 chicken breast halves (about 1 1/2 pounds), skinned |
3 chicken drumsticks (about 3/4 pound), skinned |
8 large carrots, cut into 2-inch pieces |
4 large celery stalks, cut into 2-inch pieces |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon dried dill |
4 large parsley sprigs |
4 garlic cloves, crushed |
cornmeal-herb dumplings |
minced fresh parsley (optional) |
minced fresh chives (optional) |
Directions:
1. Cut each onion into 4 wedges, leaving roots and skin intact. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
2. Remove chicken from bones, and discard bones. Peel the onions. Place chicken-vegetable mixture in a bowl; cover and chill. Cover broth and chill at least 24 hours.
3. Skim the solidified fat from surface of broth, and discard. Prepare the Cornmeal-Herb Dumplings. Combine the broth, chicken, and cooked vegetables in Dutch oven, and cook over medium heat until thoroughly heated. Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings. Garnish soup with fresh parsley and minced chives, if desired.
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