Recipe by MahnaMahna
From Martha Stewart video, adapted from The New Southern Basics: Traditional Southern Food for Today.
- 3 lbs chicken pieces (preferably breasts and thighs)
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, finely chopped
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 4 sprigs fresh parsley, plus more
- fresh parsley (to garnish)
- 2 teaspoons coarse salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 dash cayenne pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 cup milk
Directions See How It's Made
- Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, and cayenne pepper.
- Add enough cold water to cover.
- Bring just to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer until tender, about 1 hour.
- Remove chicken, and let rest until cool enough to handle.
- Skin and bone chicken, leaving the meat in large chunks; set aside.
- Remove bay leaves from the broth, and discard.
- Skim as much fat as possible from the surface of the broth.
- Heat broth to a slow steady boil.
- In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt.
- Stir in milk, and beat until stiff.
- Drop batter 1 tablespoon at a time into the boiling broth.
- Cover, and cook for 10 minutes.
- Add reserved chicken, and cook until heated through, about 5 minutes.
- The dumplings should be puffed and the meat warmed through.
- Garnish with parsley, and serve immediately.