Ingrédients pour Mrs Cribbs's Chicken And Dumplings
- 8 bone-in, skin-on chicken leg quarters
- Carrots
- Celery Ribs
- Onions
- 8 cups water
- All Purpose Flour
- Salt & Freshly Ground Black Pepper
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Comment préparer Mrs Cribbs's Chicken And Dumplings
- In a large saucepan, combine 8 bone-in, skin-on chicken leg quarters, 2 large carrots (chopped), 2 celery stalks (chopped), 1/2 medium onion (chopped), and 8 cups of water.
- Simmer over moderate heat until chicken is cooked through, about 15-20 minutes. Internal temperature should reach 165°F (74°C).
- Transfer chicken to a plate to cool slightly.
- Once cool enough to handle, remove chicken meat from bones and shred. Set aside.
- Strain the chicken broth, discarding the vegetables. Skim off excess fat if desired, reserving about 2 tablespoons.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup of the reserved chicken broth, and 2 tablespoons of the reserved chicken fat.
- Stir until a stiff dough forms. Add a tablespoon or two of broth if necessary to reach desired consistency.
- Turn dough out onto a lightly floured surface and knead until smooth (about 2-3 minutes).
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into fourths.
- On a lightly floured surface, roll each quarter to 1/4 inch thickness.
- Cut each rolled-out piece into 3-inch wide strips.
- Cut the strips crosswise into 1-inch dumplings. Transfer dumplings to a baking sheet lined with wax or parchment paper.
- Do not separate the dumplings; keep them stacked on the baking sheet.
- Repeat with remaining dough. Freeze dumplings until solid (at least 4 hours, preferably overnight).
- In a large enameled cast-iron casserole or Dutch oven, combine 1 large carrot (sliced), 1 celery stalk (sliced), 1/2 medium onion (chopped), and 4 cups of chicken broth.
- Bring to a boil; season generously with salt and pepper.
- Reduce heat and simmer until vegetables are tender (7-8 minutes).
- Add the shredded chicken and bring to a simmer.
- Gently separate the frozen dumplings and add them to the simmering broth a few at a time, ensuring they are submerged.
- Reduce heat to a gentle simmer, cover, and cook for 15 minutes, or until dumplings are tender. Gently tuck dumplings under the broth occasionally to ensure even cooking.
- Ladle chicken and dumplings into bowls and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
39g
Carbs
14g
