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Ingredientes
- 3 1/2 quart water
- 1 x 3-4 lb chicken, cut up
- 1 1/2 tsp salt
- 1 sm onion, sliced
- 2 stalk celery, minced
- 1 x clove garlic, peeled, quartered
- 1 x bay leaf
- 4 x - 6 whole parsley leaves
- 1 tsp coarsely grnd black pepper
- 1 tsp lemon juice l package of low-sodium chicken bouillon
- 2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 1 1/4 tsp salt
- 1 c. plus 2 Tablespoons lowfat milk
Direcciones
- Bring water to boil in a large pot. Add in the chicken, 1 tsp salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered for 2 hrs. The liquid will reduce by about one third.
- When the chicken has cooked, remove it from the pot; set it aside. Strain the stock to remove all the veggies and floating scum. You only want the stock and the chicken, so toss everything else out.
- Pour 2 quarts. of the stock back into the pot. Add in the pkg. of low-sodium chicken bouillon. You may want to use a smaller pot than you used before. Add in coarsely grnd pepper, the remaining 1/2 tsp salt, and the lemon juice, then reheat the stock over med. heat while preparing the dumplings.
- For dumplings, combine the flour, baking pwdr, 1 1/4 teaspoon salt, and lowfat milk in a med. bowl. Stir well till smooth, then let the dough rest for 5 to 10 minutes. Roll the dough out onto a floured surface to about a 1/2" thickness. Cut the dough into1/2" squares; drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 - 30 minutes till thick. Stiroften.
- While the stock is thickening the chicken will have become cold sufficient to handle. Tear all the meat from the bones and remove and throw away the skin. Cut into bite sized pcs and drop into the pot.
- Continue to simmer the chicken and dumplings for another 5 to 10 minutes., but do not stir too often so which the chicken pcs stay a nice size and do not fall apart. When gravy has reached the desired consistency, ladle four portions onto plates or possibly bowls and serve warm. Serve with your choice of veggie and bread, if you like.
