Zutaten für Arkansas Chicken And Dumplings
- 1 (3 1/2-4 lb) whole broiler-fryer chicken
- 1 tablespoon salt (for initial cooking), 1 pinch salt (for dumplings)
- 4 tablespoons butter (2 tablespoons for initial cooking, 2 tablespoons melted for dumplings)
- 1 large egg
- 4 cups chicken broth (reserved from cooking chicken)
- 2 cups all-purpose flour (plus more for dusting)
- 2 quarts water
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Zubereitung von Arkansas Chicken And Dumplings
- Place the whole chicken in a large stockpot. Add 2 quarts of water, 1 tablespoon of salt, and 2 tablespoons of butter.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the chicken is cooked through and easily shreds.
- Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, removing skin and bones. Set aside.
- Strain the chicken broth through a fine-mesh sieve, discarding solids. Set aside about 4 cups of broth for the dumplings.
- In a large bowl, whisk together the egg, a pinch of salt, and 2 tablespoons of melted butter.
- Gradually add the flour, mixing with a fork until a soft dough forms. Add more flour, a tablespoon at a time if needed, until the dough is no longer sticky.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
- Roll the dough out very thinly (about 1/8 inch thick).
- Cut the dough into 1-inch wide strips.
- Bring the reserved chicken broth to a rolling boil in the stockpot.
- Gently drop the dough strips into the boiling broth, separating them as they drop. Do not overcrowd the pot.
- Reduce heat to low, cover, and simmer for about 10-15 minutes, or until the dumplings are cooked through and fluffy. Stir occasionally to prevent sticking.
- Add the shredded chicken to the pot with the dumplings.
- Simmer for another 5 minutes to heat the chicken through.
- Serve hot and enjoy your delicious Arkansas Chicken and Dumplings!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
0g
Fat
49g
Carbs
8g
