CHICKEN 'N DUMPLIN'S MMB
This is wonderful comfort food for fall or winter. I have made this for many years. Although I lost my original dumplin recipe, I found one very similar on AllRecipes. http://allrecipes.com/recipe/pioneer-cut-dumplings-from-the-1800s/
Provided by Melanie B @MelBelle
Categories Chicken
Number Of Ingredients 15
Steps:
- Add all the stock ingredients to a large pot. I use my pasta pot for ease. Let boil for about an hour or until the chicken is done. ** I save the carrot peels and ends of celery in the freezer for making stock**
- Remove chicken from the pot (lift out pasta strainer if using a pasta pot). Let chicken cool completely so you can pick off all the meat.
- Strain through cheesecloth if there are pieces of peppercorn, carrots or celery in the stock. While the chicken is cooling, let the stock you have just made reduce over medium/low heat.
- While the chicken is cooling, make your dumplings. http://allrecipes.com/recipe/pioneer-cut-dumplings-from-the-1800s/ I add black pepper to the dumplings. ** some people like to make the dumplings the day before and let them dry a bit. Either way is fine.
- Just before you pick the chicken, add the sliced carrots and celery to the stock so they will have a chance to soften. (this is optional. I did not put any in this batch.) Check stock to see if you need to add more salt or pepper. Add in the shredded chicken meat.
- Stir in the dumplings slowly so they don't clump up and stick together. Stir well between each addition.
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