Chicken n Dumplings

Chicken n' Dumplings

1 large chicken

Water, enough to more than cover the chicken, about 8 to 10 cups

Salt

Chicken bouillon cubes, as needed

Dumplings:

¼ cup light olive oil

1 cup milk

2 ½ to 3 cups whole wheat pastry flour, freshly ground if possible

1 T baking powder

1 t. Sucanat, cane juice crystals or fructose

1 t salt

In a large stock pot place your whole chicken, water, and salt. Let this come to a boil, turn down heat, cover and simmer for about 4 hours or until the chicken has cooked very well.

After the cooking time is finished turn off the heat and remove the chicken and set aside. At this point I strain the broth through a noodle strainer to get any bits and pieces out. Then I remove the fat from the broth. I have one of those inexpensive fat separators. They look like a small container with a handle and the spout that is connected at the bottom of the container. I pour some of my broth into this and let the fat rise to the top. Then pour the broth into a bowl and the fat into an empty can to be thrown away. I continue this process until all the broth has had the fat removed.

After the fat has been removed I taste the broth to see if it needs more seasoning. It usually does so I will ad a few chicken bouillon cubes to the pot and some pepper.

I then de-bone the chicken meat and add this back to the pot and set it on the stove. Turn on medium so it can start to simmer again.

Now it is time to make dumplings,

Mix all ingredients for dumplings together. Add the extra flour if needed. The batter should be very stiff.

When the chicken and broth are simmering slowly I drop the dumplings by small spoonfuls into the simmering broth. If the water boils to fast it will just break the dumplings apart. When all the dough has been added, put the lid on, turn the heat down a bit more and cook for 20 minutes. Don’t open the lid during this time, dumplings need steam to cook them.

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