Chicken In A Pot With Cornmeal Herb Dumplings Recipe
Ingredients
| Onions | 2 Large | |
| Water | 3 Quart | |
| 4 chicken thighs (about 2 pounds), skinned | ||
| 3 chicken breast halves (about 1 1/2 pounds), skinned | ||
| 3 chicken drumsticks (about 3/4 pound), skinned | ||
| 8 large carrots, cut into 2-inch pieces | ||
| 4 large celery stalks, cut into 2-inch pieces | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dill weed | 1/8 Teaspoon, dried | |
| Parsley sprigs | 4 Large | |
| Garlic | 4 Clove (5gm), crushed | |
| Cornmeal-Herb Dumplings | ||
Directions
Cut each onion into 4 wedges, leaving roots and skin intact.
Combine the onion wedges and the next 11 ingredients in a large Dutch oven or stockpot, and bring to a boil.
Reduce heat, and simmer, uncovered, for 1/2 hours or until chicken is done and vegetables are tender.
Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
Remove chicken from bones, and discard bones.
Peel the onions; discard peel.
Place chicken-vegetable mixture in a bowl; cover and chill.
Cover broth, and chill at least 24 hours.
Skim the solidified fat from surface of broth, and discard.
Prepare Cornmeal-Herb Dumplings.
Combine broth and chicken-vegetable mixture in Dutch oven, and cook over medium heat until thoroughly heated.
Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings.
Garnish soup with minced parsley and minced chives, if desired.
Combine the onion wedges and the next 11 ingredients in a large Dutch oven or stockpot, and bring to a boil.
Reduce heat, and simmer, uncovered, for 1/2 hours or until chicken is done and vegetables are tender.
Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
Remove chicken from bones, and discard bones.
Peel the onions; discard peel.
Place chicken-vegetable mixture in a bowl; cover and chill.
Cover broth, and chill at least 24 hours.
Skim the solidified fat from surface of broth, and discard.
Prepare Cornmeal-Herb Dumplings.
Combine broth and chicken-vegetable mixture in Dutch oven, and cook over medium heat until thoroughly heated.
Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings.
Garnish soup with minced parsley and minced chives, if desired.
Chef
