Chicken One Pot With Dumplings
|Leeks||2 Medium, trimmed (Reserve Green Tops)|
|Butter||2 Tablespoon (1/4 Stick)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Diced celery root/Chopped celery, including leaves||1 Tablespoon|
|Water||5 Cup (80 tbs)|
|Chicken||3 1⁄2 Pound, split in half (1 Piece)|
|Carrots||4 Medium, coarsely sliced|
|Turnips||2 Medium, peeled and coarsely cubed|
|Coarsely sliced cauliflower florets||2 1⁄2 Cup (40 tbs)|
|Firm cabbage chunks||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Freshly grated nutmeg||1 Pinch|
|All purpose flour||1 Cup (16 tbs)|
|Chopped fresh parsley||4 Tablespoon|
|Egg||1 , beaten|
For chicken: Halve leek greens lengthwise and chop.
Cut white part into 3/4-inch slices.
Melt butter in large Dutch oven or flameproof casserole over medium heat.
Add leek greens, parsley and celery root and cook, stirring constantly until vegetables are limp, about 4 to 5 minutes.
Add water and chicken.
Cover and bring to boil.
Reduce heat and simmer until chicken is just tender, about 1 3/4 hours.
Transfer chicken to platter and let cool.
Discard any fat from broth.
Layer carrots, turnips and sliced leeks in broth.
Top with cauliflower and cabbage.
Add salt and pepper.
Cover and simmer over low heat 20 minutes.
Remove chicken from bones and cut meat into bite-size pieces.
Add to vegetables and continue cooking until carrots are tender, about 10 to 15 minutes.