Ingredients:

• 3 quarts water
• 3-4 lbs cut up chickens
• 1 1/2 teaspoons salt
• 1 small sliced onion
• 2 stalks celery, chopped
• 1 clove garlic, peeled and quartered
• 1 bay leaf
• 4-6 whole fresh parsley leaves
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice

• 2 cups flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons salt
• 1 1/8 cups milk

Instructions:

1. Boil 3 qts water in a large pot.
2. Add the next 7 ingredients and simmer for 2 hours.
3. When chicken is cooked, remove it and set aside.
4. Strain stock and throw away everything but the stock.
5. Put 6 cups of the stock back into the pot.
6. Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
7. To mix the dumplings: In a medium bowl, mix flour, baking powder, 1-1/4 t salt and milk.
8. Stir until smooth, then let dough rest for 5-10 minutes.
9. Roll dough onto a floured surface to about 1/2 inch thickness.
10. Cut the dough into 1/2 inch squares and drop each square into the simmering stock.
11. The dumplings will first swell and then slowly shrink as they partially disolve to thicken the stock into a white gravy.
12. Simmer for 20 to 30 minutes until thick. Stir often.
13. Remove bones and skin from the chicken and cut into cubes. Add them to the pot.
14. Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
15. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.

Back to CopyCat Recipes Index.
Back to All Recipes.

Disclaimer: Copycat recipes are just that, someone's copy - not the originals. We will not be held responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause.