*Ingredients
+Chicken stew °2 12 lb whole chicken °6 peeled carrot(s) °1 cup celery, diced °6 medium potato(es) with skin °1 cup onion(s) °1 bay leaf °1 sprig rosemary, fresh, fresh
°6 cups water °1 cup frozen peas °3 tablespoon whole wheat flour °12 teaspoon black pepper °12 teaspoon salt °2 tablespoon 1 tablespoon cold water Dumplings
14 cup cornmeal (polenta) 1 cup whole wheat flour 2 tablespoons yeast 12 cup 2% milk 2 tablespoons extra virgin olive oil
*Home Page StepsDumplings and chicken
Dumplings and chicken
*Ingredients
+Chicken stew °2 12 lb whole chicken °6 peeled carrot(s) °1 cup celery, diced °6 medium potato(es) with skin °1 cup onion(s) °1 bay leaf °1 sprig rosemary, fresh, fresh
°6 cups water °1 cup frozen peas °3 tablespoon whole wheat flour °12 teaspoon black pepper °12 teaspoon salt °2 tablespoon 1 tablespoon cold water Dumplings
14 cup cornmeal (polenta) 1 cup whole wheat flour 2 tablespoons yeast 12 cup 2% milk 2 tablespoons extra virgin olive oil
*Steps
Chop the celery and celery leaves. Put everything in a big pot with a lid. Cook, covered, for 45 minutes, or until the chicken is fully cooked and easy to remove off the bone, with the bay leaf, rosemary, and water.
Remove the chicken from the fire and set it aside to cool. Remove the skin and bones from the chicken and cut it into pieces. Remove the bay leaf.
Washing and cutting potatoes into quarters. Cut the carrots lengthwise into quarters (or half, depending on size) and add them, along with the salt and black pepper, to the heated stock in the saucepan with the chicken. Cover and cook for 25 minutes, or until potatoes are cooked.
To add thickness, combine the flour and cold water in a smooth dough. Pour the hot broth into the roux and whisk it into the stew. Simmer for 5 minutes more to thicken the liquid.
To the stew, add frozen peas.
In a mixing basin, combine the flour, cornmeal, and baking powder. Pour in the milk and oil until the mixture is moist.
Slip 6 scoops (about ¼ cup – 60 mL each) of the dumpling batter into the simmering stew.
Put the lid on and simmer over low heat for 15 minutes or until the dough does not stick to a toothpick inserted in the middle of the dumpling. Avoid lifting the lid during cooking as the dumplings must steam.
Enjoy !
