Chicken In A Pot With Cornmeal Herb Dumplings
|Onions||1 Pound (2 Large Sized)|
|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|
|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.