Recipes from a gourmet

- Posted on Sep 25, 2013 - 11:23 AM

Hearty Recipes from "The Hollidaysburg Christmas Miracle"

HANK’S CHICKEN AND DUMPLINGS

1 stewing chicken for broth and meat

3 eggs

1 c. flour

4 cloves garlic

3 stalks celery

2 carrots

1 medium sweet yellow onion

Salt and white pepper

Favorite chicken seasonings

Cut chicken into pieces, place in stockpot and cover with water. Dice garlic, celery, carrots and onion and add to the pot along with favorite seasonings (e.g., peppercorns, basil, bay leaf, salt). Simmer until chicken is fully cooked and broth is tasty (add water occasionally if needed). Cool broth, separate fat and cull meat. Return chicken to stockpot and simmer. Beat three eggs, add salt and white pepper and stir flour into egg mixture until dough is ready to roll. On well-floured surface roll dough into a sheet that is approximately 3/16th inch thick and cut into 1x2 inch pieces. Slide dough into bubbling broth. Scrape remaining dough and debris into pot and cook until dumplings are fully cooked and have absorbed the broth. Adding the additional flour and dough thickens the broth nicely, so be generous. Add salt and pepper and additional water as needed. If broth is too thin, simply simmer down until some evaporates, leaving a richer flavored broth.