2-1/2 to 3 lb. Chicken (whole)
6 C Water
2 tablespoons Chicken base
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1 C Milk
1/2 t Freshly ground pepper
Salt to taste
While chicken is cooling;
3 cups all purpose flour
4 eggs
1/2 tea spoon chicken base
1/2 tea spoon black pepper
milk - add just enough to hold together
Mix well and roll out on floured surface. Cut into bit size squares. Place the chicken in a big pot and add the water, base, pepper, onion, celery. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Remove chicken from the bone and put back into the broth. Heat till boiling and slowly add the dumplings. Cook about 20 more minutes then it's ready to serve.
This will serve about 8 people
Columbia Catering Company
Anita Griggs
www.columbiacateringcompany.com
|
