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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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These are dumplings with the chicken as a filling. VERY VERY good. Enjoy. Ingredients:
2 lbs chicken legs with thigh |
1 onion, quartered |
2 celery ribs, about 6 inches each |
1 (10 3/4 ounce) condensed chicken broth |
1 (10 3/4 ounce) can water |
1 3/4 teaspoons salt |
4 tablespoons butter, melted |
2 tablespoons parsley, chopped |
1/2 teaspoon onion salt |
1 1/2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1 egg, beaten |
6 tablespoons milk |
chicken gravy (either made from stock, jarred or packaged) |
Directions:
1. Cook chicken covered, with onion, celery, broth, water and 1 tsp salt, 30 minutes until chicken is tender.
2. Skin, bone and dice chicken.
3. Strain stock, skim off excess fat.
4. Combine chicken, 2 tbsp melted butter, parsley and onion salt.
5. Sift flour with baking powder and remaining salt.
6. Combine eggs, milk and 2 Tbsp melted butter, stir into flour mixture to make a soft dough.
7. Roll into a 8x10-inch rectangle on a floured board.
8. Spread chicken mixture over the dough.
9. Roll up from the short side as for a jelly roll.
10. Heat 1 cup chicken stock to boiling in a large skillet.
11. Cut dumpling roll into 6 slices.
12. Place cut side down in simmering stock.
13. Cover, turn heat to low and cook for 20 minutes.
14. With reserved stock make a gravy or prepare your gravy.
15. Serve with gravy.
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