Title: Chicken and Dumplings
Categories: Poultry, Pasta, Main dish, Vegetables
Yield: 8 Servings

3 1/2 lb Chicken; fryer
2 c Onions; coarsely chopped
1 1/2 c Celery; coarsely chopped
1 1/2 c Carrots; coarsely chopped
8 Garlic cloves
3 Bay leaves
4 qt Water
1 tb Salt
3/4 ts Fresh ground black pepper
1/4 ts Cayenne
1/2 ts Dried thyme
H
Baking Powder Dumplings
1 Egg
1 c Milk
1/2 ts Salt
1/4 ts White pepper
2 tb Baking powder
3 tb Parsley; chopped
1 1/4 c Flour
1 c Reserved vegetables
3 tb Cornstarch
3/4 c Milk

Put the chicken, onion, celery, carrots, garlic, and bay leaves in a
large kettle. Cover with the water. Add the salt, black pepper, cayenne,
and thyme and bring to a boil over high heat. Reduce heat to medium and
simmer for about 2 hours, or until the chicken is very tender. Remove from
the heat.
Remove the chicken from the pot. With a slotted spoon, remove 1 cup of
the vegetables from the pot. Set aside. When chicken has cooled, skin and
debone it. Set aside.
Beat together the egg and milk in a mixing bowl. Add the salt, pepper,
baking powder, and parsley. Mix well. Add the flour and mix to make a
thick batter. Set aside.
Remove any fat that has risen to the surface of the broth. Return the
chicken meat to pot and bring to a boil over medium-high heat. Dissolve the
cornstarch in the milk and add to the pot. Stir and bring back to a boil.
Reduce heat to medium.
Drop heaping tablespoons of the dumpling batter into the hot mixture,
distributing the dumplings evenly, until all is used. When the dumplings
rise to the surface, simmer and cook for 4 minutes, stirring gently, being
careful not to break up the dumplings.
Remove the bay leaves and serve immediately in soup bowls. From Louisiana
~ Real & Rustic by Emeril Lagasse and Marcelle Bienvenu.

Formatted for MM by Pegg Seevers 2/10/97
Posted to MM-Recipes Digest by "Robert Ellis" on
Feb 3, 1998