Southern Chicken and Dumplings

By sugarbear

Makes 6 to 8 servings

Ingredients

• Chicken:
• 1 chicken, cut up
• 6 cups water
• 6 peppercorns
• 1 tablespoon salt
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 cup sliced carrots
• 1/2 cup diced celery
• 1/4 cup chopped onions
• Dumplings:
• 1 cup all purpose flour
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 2 tablespoons water
• Garnish:
• Chopped fresh parsley
• Pats of butter, optional

Preparation

Step 1

1. Place chicken in a large stockpot and cover with 6 cups cold water. Add salt, pepper-corns, parsley, celery, onions and carrots. Bring to a boil. Reduce heat and simmer for 1 hour or until tender. Remove chicken and vegetables from the broth. When chicken is cool enough to handle, remove meat and shred or chop it. Discard skin and bones.

2. Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.

3. Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken meat and vegetables to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top. If desired, top each bowl with a small pat of butter.