Recipe by MarraMamba
This is a "simple ingredients make the best meals" dish. She uses dark meat because of their moistness and extra flavor, and the cooking methods are what makes all of them shine. The dumplings - Amish style or flat, not the rising kind - have to freeze for at least 4 hours so plan ahead. Its a great dish to get ready the day before then just put together the final cooking and serve in minutes. Its a simple dish, i only put the 45 min for prep because of the dumplings (does not include freezing time).
Top Review by Baby Kato
This was a nice comforting meal MarraMamba. Just perfect on this cold snowy day. I made it and let the prepared chicken and broth sit in the fridge for three days, while the dumplings rested in the freezer. We really enjoyed the subtle broth, the tender chicken and vegetables and of course, the dumplings. Thanks so much for sharing.
- 3 lbs chicken legs
- 5 carrots (2 cut into large chunks, 3 thinly sliced on the diagonal)
- 2 celery ribs (1 cut into large chunks, 1 thinly sliced on the diagonal)
- 2 medium onions, coarsely chopped
- 6 cups water
- 2 1⁄4 cups all-purpose flour
- salt & freshly ground black pepper
Directions See How It's Made
- In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
- In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
- 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
- In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
- Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
- Spoon the chicken and dumplings into bowls and serve.
- MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.