Categories: Chicken, Comfort food, Main dish, May2011

Ingredients

• 1 3-4 pound chicken
• 1 onion, halved but root end left intact
• 1 large carrot, coarsely chopped
• 1 celery stalk, coarsely chopped
• 4 sprigs of fresh parsley
• 1 turnip, trimmed and chopped
• 2 parsnips, coarsely chopped
• 8-10 cups water
• 1 Tbs coarse salt
• DUMPLINGS:
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp coarse salt
• 3/4 cup milk
• 1 tsp chopped fresh dill or parsley

Directions

1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with water.

2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15-20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You’ll have 4 cups of shredded chicken. Use 2-4 cups as desired.

3. To make the dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.

4. Drop the dough, 1 Tbs at a time, onto the simmering broth. Cover and cook until the dumplings have cooked through, 3 to 4 minutes. Carefully return the shredded and the vegetables to the pot. Rehat for 1 minute. Serve in wide bowls with big spons.

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