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Chicken In A Pot With Cornmeal Herb Dumplings

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  Onions 1 Pound (2 Large Sized)
  Water 3 Quart
  Chicken thighs 2 Pound, skinned (4 Thighs)
  Chicken breast halves 1 1⁄2 Pound, skinned (3 Breast Halves)
  Chicken drumsticks 3⁄4 Pound, skinned (3 Drumsticks)
  Carrots 8 Large, cut into 2-inch pieces
  Celery stalks 4 Large, cut into 2-inch pieces
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried dillweed 1⁄8 Teaspoon
  Parsley sprigs 4 Large
  Garlic 4 Clove (20 gm), crushed
  Cornmeal herb dumplings 1 Cup (16 tbs)

Cut each onion into 4 wedges, leaving roots and skin intact.
Combine the onion wedges and the next 11 ingredients in a large Dutch oven or stockpot, and bring to a boil.
Reduce heat, and simmer, uncovered, for 1/2 hours or until chicken is done and vegetables are tender.
Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.
Remove chicken from bones, and discard bones.
Peel the onions; discard peel.
Place chicken-vegetable mixture in a bowl; cover and chill.
Cover broth, and chill at least 24 hours.
Skim the solidified fat from surface of broth, and discard.
Prepare Cornmeal-Herb Dumplings.
Combine broth and chicken-vegetable mixture in Dutch oven, and cook over medium heat until thoroughly heated.
Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings.
Garnish soup with minced parsley and minced chives, if desired.

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Chicken In A Pot With Cornmeal Herb Dumplings Recipe