CHICKEN AND DUMPLINGS

This is what you need

2chicken breast 

2 thighs

8 cups of chicken stock 

1 teaspoon black pepper 

2 teaspoons seasoning salt 

3 diced celery stalks

3 carrots chopped 

1 onion diced 

1 teaspoon paprika 

1 teaspoon thyme 

1 teaspoon garlic powder

 1 stick of butter plus 2 tablespoons 

2 cups of AP flour 

2 cups of heavy cream

1 / 2 cup of milk 

2 diced carrots 

Directions 

DIRECTIONS

In a large pot add the chicken the stock and the seasonings. Bring to a boil and cook for 45 minutes.while the chicken is cooking dice your vegetables. Sauté the vegetables in a tablespoon of vegetable oil until tender. Remove the thighs and debone them and add them back to the pot. Add the remaining flour to a cup of water mix well and add it to the pot. This is called a slurry and will make the dumplings thick.

Add the cooked vegetables to the pot with the cooked chicken . Add the heavy cream and let that simmer while you prepare the dumplings below.

For the dumplings 

1 3/4 cups of AP flour 

2 teaspoon baking powder 

1/2 teaspoon salt

1  stick of butter 

1/2 cup of milk

In a glass cup heat the milk and add the stick of butter. In a bowl add the flour, baking powder, and salt.  Add milk and butter mixture , stir with a fork until combined. Dough should be soft but not sticky.if sticky add a tiny bit more flour. Turn onto a floured surface and knead no more than 8 times. All you’re doing is mushing it together. Then flip. Roll it out with a rolling pin on a floured surface 

and cut into strips and then small squares.

Go back to your pot once the dough has been rolled out and cut into squares and drop them into the pot one at a time.

Cook for an additional 15 minutes so that the dough is completely done.

The best dumplings ever