Chicken and Dumplins Recipe

How to make it

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• In a medium bowl whisk together egg, cold water, oil, and the 1-2-tspn salt.
• Stir in flour.
• Mix until well-blended and elastic.
• Cover.
• Refrgerate for 2 hours.
• Season chicken, including back and neck, with the 1-tspn salt.
• Set aside.
• In a large Dutch oven combine chicken stock, water, celery, onion, and pinkch of salt.
• Bring ot a boil.
• Add chicken pieces, placing leg quaters and backbone first.
• Place breast, skin side down, on top.
• Redcue heat to just below simmer.
• Cover, leaving half-inch opening.
• Cook 45 minutes or until breasts are just done; remove.
• Continue cooking leg quarters an addtional 40 minutes until tender.
• Remove chicen and vegetables.
• Set broth in pot aside.
• Discard vegetables.
• Set chicken aside.
• Cool.
• Remove skin.
• Pull meat from bones, tearing unti large pieces.
• Set aside.
• Discard bones.
• For dumplings, turn dough onto well-floured sufrace.
• Roll very thin, about 1/16-inch; cut into 1 1/2 by 2 1/2 inch pieces. Return broth to boiling.
• Season well with asdditional salt.
• Add dumplings to broth, shaking pot occsionally.
• Do not stir.
• Cook 3-5 minutes.
• Add reserved chicken.
• Reduce t o simmer.
• Add butter, cream, and few grindings of black pepper.
• Remove from heat; cover.
• Let stand 10 minutes.
• ENJOY! - Susana
• IN MEMORY OF MY MAW-MAW ON MOTHER'S DAY 2009