Chicken and Dumplings

Easy, good and cheap!

Ingredients:

• 1 chicken (3-4 lbs.)
• 8 cups water
• 1 medium onion, cut in half
• 1 celery rib
• 2 carrots, sliced
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• 1 bay leaf
• 1 Tbsp. salt

Dumplings:

• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 Tbsp. butter
• 1 egg
• 1 cup chicken broth
• 1/2 tsp. fresh dill (optional)

Directions:

Place chicken, water, onion, celery, carrots, bay leaf, and salt in 8-10 quart stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and remove chicken from bones. Refrigerate chicken. Throw bones back into stock and simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a day ahead if you choose. When ready to finish recipe, remove any fat that has solidified on top.

Dumplings:

Mix flour, baking powder, and salt. Cut in butter. Add egg and mix in. Gradually add chicken broth. It will be very wet. Add 1/2 cup flour to the top of a cutting board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over a couple of times in the flour. Roll out to about 1/4 inch thick. If there is extra flour don't worry about it, as it will help to thicken the gravy.

Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook for 15 minutes and add thickening.

To thicken: add 4 Tbsp. flour to 6 Tbsp. water and gently stir into broth being careful not to break dumplings. Cook another 10 minutes over low heat.

By Irishwitch from Aurora, CO