Mom's Chicken and Dumplings (Bott Boi) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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When I was a child my Mother made Chicken and Dumplings that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find her recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was Mom's Chicken and Dumplings on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it. Ingredients:
3 1/2-4 lbs whole chickens |
1 bunch celery, divided in half |
3 teaspoons chicken bouillon powder |
1 (28 ounce) can crushed tomatoes, with liquid (optional) |
1 pinch saffron |
5 eggs |
1/2 cup water |
4 cups flour |
Directions:
1. In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
2. Remove the bones and discard. Set the meat aside.
3. Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
4. Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
5. Prepare dumplings.
6. Beat eggs and water in a large bowl.
7. Gradually add flour, mixing with a whisk 'til it thickens.
8. Switch to a spoon and mix 'til a soft dough forms.
9. Turn out on a floured board, knead for 1-2 minute.
10. Divide into 3 parts.
11. Roll out to about 3/16 of an inch thick.
12. Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
13. Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
14. Cook 'til tender about 15 minutes.
15. Add chicken meat. Cook 'til heated through.
16. Salt and pepper to taste.
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