Ingredients
CHICKEN
6 -8 chicken thighs
2 -3 cups chicken broth
1 stalk celery, sliced
1 carrot, sliced
1 medium onion, sliced
5 sprigs fresh parsley, finely chopped
1/8 teaspoon mace
1 (12 ounce) can evaporated milk
DUMPLINGS
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Brown chicken parts in small amount of butter or oil in deep skillet. Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces. Cover and simmer until chicken is cooked through (about 35 to 45 minutes). While chicken is cooking, make dumplings (see instructions below). Remove chicken when cooked and tent with foil. Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth. Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil. Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste. HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth. Add chicken back in to warm through. Cover and keep warm until serving. DUMPLINGS:. To make in food processor:. Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk. Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor. Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together). Form into small balls about size of unshelled walnuts, add to broth as directed above. To make W/O food processor:. Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley. Whisk together melted butter, eggs and milk. Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.
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Gathered
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Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy