Chicken With Carrots And Fluffy Dumplings
|Chicken thighs||1 1⁄2 Kilogram (Drumsticks, Thighs, Etc)|
|Celery stalks||2 , chopped|
|Carrots||3 , scraped and quartered|
|Bay leaf||1 Small|
|Lemon juice||1 Tablespoon|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Parsley||2 Tablespoon, finely chopped|
|Grated lemon rind||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
Place chicken pieces with salt, pepper, celery, carrot and herbs in a large saucepan. Cover with water and simmer gently for 1 hour or until the bones can be removed. Remove chicken, take off skin and pull out large bones. Remove bay leaf and herbs; add lemon juice and correct seasoning if necessary. Return chicken to pot.
DUMPLINGS: Sift flour and salt into a mixing bowl. Add parsley and lemon rind then rub in butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well in centre of mixture and stir in the milk quickly using a round- bladed knife. When a soft dough is formed, divide into 8 pieces and drop into the simmering chicken. Cover with a tight-fitting lid and simmer for 20 minutes. Do not lift lid until ready to serve.