- 1 (2 1/2-pound) chicken, reduce 8 pieces
- 3 ribs celery, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon House Seasoning, recipe follows
- 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
- 2 cups all-purpose flour
- 1 teaspoon salt
- Cold water
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
To begin the chicken: Put the chicken. celery, onion. bay leaves. bouillon. and House Seasoning inside a large pot. Add 4 quarts water as well as in water and produce to some simmer over medium heat. Simmer the chicken until it's tender and also the leg juices run obvious, about 40 minutes. Take away the chicken in the pot and, when it's awesome enough to deal with, take away the skin and separate the meat in the bones. Return the chicken meat towards the pot. Keep warm over low heat.
To organize the dumplings: Mix the flour using the salt and mound together inside a mixing bowl. Beginning in the center from the mound, drizzle a tiny bit of cold water within the flour. Making use of your fingers, and moving in the center towards the sides from the bowl, progressively incorporate about 3/4 cup of cold water. Knead the dough and form it into ball.
Dust enough flour onto a clear work surface. Unveil the dough (it will likely be firm), working from center to at least oneOr8-inch thick. Allow the dough relax for a few minutes.
Add some cream of celery soup towards the pot using the chicken and simmer lightly over medium-low heat.
Cut the dough into 1-inch pieces. Pull a bit in two and drop the halves in to the simmering soup. Repeat. Don't stir the chicken when the dumplings happen to be added. Lightly slowly move the pot inside a circular motion therefore the dumplings become submerged and prepare evenly. Prepare before the dumplings float and aren't doughy, three or four minutes.
For everyone, ladle chicken, gravy. and dumplings into warm bowls.
Cook's Note: When the chicken stew is simply too thin it may be thickened prior to the dumplings are added. Simply mix together two tablespoons corn starch and 1/4 cup water then whisk this mix in to the stew.
Mix ingredients together and store within an airtight container for approximately 6 several weeks.
Yield: 1 1/2 cups