Chicken and Egg Noodle Dumplings
|1 whole chicken, rinsed and cleaned|
|2 ribs celery|
|1 tsp rubbed sage|
|2 bay leaves|
|kosher salt and black pepper to taste|
|2 cups flour|
|1/4 tsp baking powder|
|dash of kosher salt|
|1/2 stick cold butter|
|1 egg beaten|
|1/2-3/4 cup milk|
This version of chicken and dumplings uses egg noodle dumplings.
- For the chicken broth place everything in a large stock pot and cover with water.
- Bring to a boil, then reduce to a simmer and cook until the chicken is tender and cooked through. About 2 hours.
- Strain the broth and refrigerate overnight. This will allow the fat to congeal on the surface and it can easily be removed.
- Allow the chicken to cool slightly then, remove the skin and de-bone, cover and refrigerate the meat to add the the dumplings and broth.
- The next day to make the dumplings, in a large bowl combine the flour, baking powder and salt.
- Cut in or rub in the cold butter.
- In a small bowl combine the egg and 1/2 cup of the milk.
- Add to the flour mixture and ix well to form a dough.
- Add more milk only if you can’t get all the flour incorporated. The dough shouldn’t seem wet.
- Pat the dough into a smooth disc, then place on a floured surface and gently roll out to a 1/2 inch thickness, which is pretty thick.
- Cut into strips and then into squares.
- Meanwhile add the de-fated stock to a large sauce pan and bring almost to a boil.
- Drop in the dumplings, which will sink to the bottom of the pan and stir gently.
- Reduce the heat and cook slowly until done, stirring occasionally. About 15-20 Minutes.
- 10 minutes through the cooking add the chicken pieces.