Title: CHICKEN IN A POT WITH DUMPLINGS
Categories:
Yield: 1 servings
1/4 lb Whole chicken
2 Carrots -- scrubbed and
Halved
1 Onion -- peeled and halved
1 Celery rib -- cut in thirds
5 Peppercorns
1 Bay leaf
Water
3 tb Vegetable oil
1 Onion -- chopped
2 Carrots -- peeled and
Sliced
1 Celery rib -- sliced
2 Potatoes -- peeled and
Chopped
4 tb Flour
1/4 c Parsley -- chopped
Salt and pepper
In a large pot combine chicken, carrots, onion,
celery, peppercorns, and bay leaf. Cover with water
and bring to a boil. Reduce heat and simmer for 1 to 1
1/2 hours. When meat is falling off the bone, remove
the chicken from the pot and set aside to cool. Strain
and reserve to remove vegetables and reserve stock.
When chicken is cool, remove all meat from the bones
and shred.
In a large heavy pot, heat oil over medium high heat.
Stir in onion and cook for 1 minute. Stir in carrots,
celery and potatoes and toss to coat. Cook vegetables
for 3 minutes. Stir in flour and cook for 2 minutes.
Add reserved stock and stir until it thickens. Add an
additional cup of water if more liquid is needed.
Simmer for 30 minutes or until vegetables are tender.
Stir in chicken and parsley and season with salt and
pepper.
