Daisy's Chicken and Dumplings

By JMS2013

Ingredients

• For the Chicken:
• 6 chicken legs (with or without skin)
• 6 chicken thighs (with or without skin)
• 3 liter chicken stock
• 2 celery stalks
• 1 small onion
• 1 tablespoon chicken seasoning
• 1/2 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1/2 tablespoon soul seasoning
• salt to taste
• For the Dumplings:
• 2 cups self-rising flour
• 1/3 cup pancake mix
• 1 teaspoon seasoning salt
• 1/2 teaspoon onion powder
• 1/2 cup water
• 1/3 cup carnation evaporated milk
• 2 teaspoons vegetable oil
• 2-3 icecubes

Details

Servings 10
Adapted from abc.go.com

Preparation

Step 1

For the Chicken: Season chicken legs and thighs with the chicken seasoning, lemon pepper, garlic powder, soul seasoning and salt. Prick chicken all over with fork to let the seasoning absorb.

Chop the celery and onion.

In a heavy bottomed pot, over medium-high heat, sear the chicken. Once browned on all sides, add the vegetables. Add about 3 liters of chicken stock, or enough to cover (about half a finger above the chicken. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, or until chicken is fully cooked.

For the Dumplings: In a medium sized bowl, add the flour, pancake mix, seasoning salt and onion powder and stir in the water, milk and ice cubes. The batter should be medium thick.

Use a soup spoon to help shape the dumplings. Start adding the dumplings to the pot of boiling chicken once the chicken is cooked through. Cover the pot and let boil for 1 to 2 minutes.

Remove from heat and serve hot.