Chefmad's Chicken And Dumplings
Sliders (Glissantes)
Here are two different types of dumplings.
terry
Chefmad's Chicken And Dumplings
Serves 6
Recipe By: Chefmad
Chicken and Stock:
4 chicken breast halves -- with bones
2 large onions -- quartered
4 rib celery -- quartered
6 carrots -- sliced
2bay leaves
2 teaspoons dried thyme
1 teaspoons black pepper
Dumplings:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
1/4 teaspoons black pepper
2 eggs
3/4 cup milk
For Chicken & Stock: Place all ingredients in a large heavy stock
pot. Add cold water to cover by 4 inches. Bring to a boil, lower heat
to low and simmer stock for 2 hours uncovered. Remove from heat, set
aside chicken pieces to cool slightly. Strain remaining ingredients
from stock and discard, returning stock to pot. When chicken is cool
enough to handle,
remove skin and bones and discard. Cut chicken into 1-inch cubes and
return to stock. Bring to a boil while making the dumplings.
For Dumplings: In a large bowl, combine flour, baking powder, and
salt well.
In a small bowl, beat eggs with milk and add to dry ingredients with
a fork until well combined and a dough has formed. Turn dough out
onto a floured surface and knead for a few minutes to distribute
moisture well. Divide dough into 4 parts. Working with 1 part at a
time, press dough out onto a floured surface until it is about 1/4-
inch thick. Using a large sharp knife,
cut dough into 1-inch squares and add to stock pot. Repeat with
remaining dough. After all dumplings are simmering in the stock,
reduce heat to low and simmer, partially covered for about 1 hour.
If a thicker stock is desired, add a slurry made with 1/2 cup
cornstarch and 3/4 cup water to the pot, stirring constantly while
adding the slurry. Raise heat to medium high and allow to simmer for
another 10 minutes or so before serving. Taste and adjust salt and
pepper.
Sliders (Glissantes)
3/4 cup milk
1/4 tsp salt
2 Tbsp chicken fat (schmaltz) -- or butter may be substituted
2 cups or more of flour
Mix all together until sticky but not so sticky that you can't roll it
out. Flour your surface well and roll the dough very thinly. With a
sharp paring knife, pastry cutter or pizza cutter, cut in 1" squares.
Drop one by one in 3 quarts of rich boiling broth (from stewing chicken)
until dough has all been used. Stir frequently, then cover. Simmer
about 3 or 4 minutes longer. Turn heat off and let set to absorb the
flavour of the broth
Printed from A Cook's Books -- Recipe management for Macintosh
http://www.terrypogue.com
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