2 Pounds To 2-1/2 pounds
chicken legs and breasts; trimmed of fat
6 Cups Chicken stock
1-1/2 Cups Onion; chopped
2 Ribs celery; chopped
1 Bay leaf
2 Large Garlic cloves; minced
4 Italian parsley sprigs
1 Teaspoon Salt Dumplings
1-1/2 Cups Flour
2 Teaspoons Baking powder
1/4 Teaspoon Salt
2 Tablespoons Butter
2 Tablespoons Italian parsley
2 Tablespoons Chives; snipped
1 Egg
1/3 Cup Milk Liaison:
2 Egg yolks
2 Tablespoons Heavy cream Cut the breast
crosswise into two parts and separate the leg
from the thigh--making 8 pieces of the same
size.
Bring the stock to a
boil, add chicken, onions, celery, bay leaf,
garlic, parsley and salt. Simmer, covered, over
medium-low heat until chicken is done--about 30
minutes. Remove and keep warm.
Skim the broth.
Dumplings:
Combine dry ingredients
and cut in butter until it resembles cornmeal.
Add herbs. Combine egg and milk. Add to flour
mixture and mix with a fork until it just holds
together.
Don't over mix. You can do
this part in your processor, making sure you
don't over mix. Strain broth, pressing the
vegetables, and skim away fat. Over medium-high
heat in a large pot, bring the broth to a boil.
Using two spoons shape the dumplings into small
ovals. Slip into broth. Repeat until finished.
Cook for ten minutes or until a tester comes out
clean.
Remove from the broth.
The dumplings will have absorbed about half of
the stock. Liaison: Bring broth to a boil and
turn off heat. Whisk the yolks and cream in a
small bowl.
Whisk into broth slowly.
Whisk vigorously and don't reheat.
Serving: Place two pieces
of chicken in a soup plate.
Spoon dumplings on each
plate and ladle sauce over all.
