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Chicken Dumplings Ee


1 large fryer, about 4 pounds
2 cup chopped onions
1 1/2 cup chopped celery
1 1/2 cup chopped carrots
8 garlic cloves, peeled
4 bay leaves
4 sprigs fresh thyme
4 qt water
1 salt and freshly ground
1 black pepper
1 cayenne
1 egg
1 3/4 cup milk
1 white pepper
2 tbsp baking powder
3 tbsp chopped parsley
1 1/4 cup flour
3 tbsp cornstarch

Recipe by: EMERIL LIVE SHOW #EMIA13 In a large stock pot, combine the
chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme.
Cover with water. Season the liquid with salt, pepper, and cayenne.
Bring the liquid to a boil and reduce to a simmer. Cook for about 2
hours, or until the chicken is tender. Drain the mixture, reserving
the cooking liquid and 1 cup of the vegetables. When the chicken has
cooled, skin and debone the chicken. Set the chicken meat aside. In a
mixing bowl, beat the egg and 1 cup of the milk together. Season the
mixture with salt and white pepper. Stir in the baking powder and
parsley. Stir in the flour, mixing to make a thick paste. Fold in 1
cup of the reserved vegetables. If any fat has risen to top of the
broth, skim the fat off and discard. Return the chicken broth and
chicken meat to the stock pot. Bring the liquid to a boil. In a small
bowl, dissolve the cornstarch in the remaining milk. Whisk the
cornstarch mixture into chicken broth. Bring the liquid back to a
boil and reduce to a simmer. Drop heaping tablespoons of the dumpling
batter into the hot mixture, distributing the dumplings evenly, until
all the batter is used. When the dumplings have risen to the surface,
simmer and cook for 4 minutes, stirring gently. Serve the chicken and
dumplings immediately in soup bowls.

Yield: 8 servings


Servings: 8



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