Chicken and Dumplings

A small Thanksgiving feast this year was a chicken dish.

I saw the idea on in a magazine. The recipe is from the South of the US. I orepared the chicken pieces the day before. Cooking them with lots of veggies and some veg stock. That made an excellent chicken stock later.

That was the base for the dish the next day. A rich stock with lots of juicy meat and some veg. 

Recipe for 3:

2 chicken legs, 2 drumsticks

1 tbsp veg stock base, 1 large carrot, 120 g celeriac, 60 g leek, 2 dried chilis, 2 bay leaves

Salt, pepper, parsley 

1, 5 l water

Dumplings:

8 tbsp flour

3 tbsp water

2 large eggs

salt, pepper, nutmeg

Cook the chicken pieces on low heat for 45 min. Take out veg and chicken and pour the stock through a fine sieve.

Keep the junk in the sieve for later

Skin the chicken pieces and put it in the sieve. Take the meat off.

Throw bones, skin and junk on the sieve in a second pot and add 1 l water. Cook for 1 hour and clear. Now you have more stock.

Cut the meat in bite size pieces, cut up the veg. Place both back into a pot and cover with stock. 

Stir the dumpling batter well. Boil water and salt it. Take 2 teaspoons and drop batter in the water. Let them cook 2 min. Scoop out anf place on hot chicken stew. Finish wuth parsley.