Chicken With Carrots And Fluffy Dumplings Recipe
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Ingredients
1.5kg chicken pieces (drumsticks, thighs, etc)
Salt and pepper to taste
2 stalks celery, chopped
3 carrots, scraped and quartered
Sprigs of parsley, and thyme
Small bay leaf
1 tablespoon lemon juice
FLUFFY PARSLEY DUMPLINGS
11/2cups self-raising flour
1/2 teaspoon salt
2 tablespoons finely chopped parsley
1 teaspoon finely grated lemon rind
45g butter
3/4 cup milk
Directions
Place chicken pieces with salt, pepper, celery, carrot and herbs in a large saucepan. Cover with water and simmer gently for 1 hour or until the bones can be removed. Remove chicken, take off skin and pull out large bones. Remove bay leaf and herbs; add lemon juice and correct seasoning if necessary. Return chicken to pot.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.
