World'S Best Chicken And Dumplings - cooking recipe

Ingredients
    1 (4 -5 lb) broiler-fryer chickens, halved
    2 celery ribs, and tops
    4 carrots, peeled and thinly sliced
    1 medium onion, diced
    1 (14 1/2 ounce) can chicken broth
    1 tablespoon salt
    1 teaspoon poultry seasoning
    1 teaspoon garlic powder
    1 teaspoon black pepper
    1 1/2 cups heavy cream
    2 tablespoons butter
    3 quarts water
    2 tablespoons cornstarch
    dumplings
    3 cups flour
    2 chicken bouillon cubes
    1 tablespoon salt
    1/4 teaspoon pepper
Preparation
    Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
    Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
    Remove chicken and let stand until cool enough to handle.
    Remove 1 cup of broth and strain.Set aside.
    Remove meat from bones and discard skin and bones; add meat back to broth.
    Return broth and chicken to simmer.
    In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
    Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
    Drop strips into soup; simmer for 20 minutes, stir occasionally.
    Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
    Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

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