CHICKEN 'N DUMPLIN'S MMB

Chicken 'n Dumplin's MMB image

Provided by Melanie B @MelBelle

Categories Chicken

Number Of Ingredients 15

STOCK
4-5 pound(s) chicken, whole
2-3 - carrots- chunked
1-2 stalk(s) celery or 1 teaspoon celery seed
1 teaspoon(s) black peppercorns, whole
1 teaspoon(s) black pepper, ground
1 teaspoon(s) salt
NOTE:
- sometimes i add a bit of thyme to the stock while it is cooking
SOUP
3-4 - carrot, sliced, optional
2-3 stalk(s) celery, sliced, optional
DUMPLINGS
1 - http://allrecipes.com/recipe/pioneer-cut-dumplings-from-the-1800s/
1/2 teaspoon(s) black pepper, ground

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.