Chicken and Dumplings

Polar Bear posted 02-11-99

Mom's Chicken and Dumplings

4 to 6 lb stewing chicken (or 4 lb legs)
6 c water
1 med onion (cut into 1/8's)
1 stalk celery (sliced thinly)
1 med carrot (sliced thinly)
1/2 t black pepper
1-1/2 t salt (divided)
3 c unbleached flour
1 c semolina (or more flour)
1 c frozen peas (5 oz)

Skin ckicken and cut into pieces; chill breast pieces. Combine remainder with water, vegetables, pepper and 1 t salt; simmer 45 minutes covered. Add breast pieces and simmer until tender, about 45 minutes more. Cool chicken, debone and cut in 1/2 inch dice; strain stock (discard solids).

Combine 1-1/3 c stock and remaining 1/2 t salt in bowl of a large standmixer fitted with a beater (a food processor or even hands may be used, but the standmixer works best). Add flour and semolina; mix two minutes on minimum speed; let stand 10 minutes; knead two munutes at medium-low speed.

Roll out half the dough thinly into a rectangle about 10 by 14 inches; let rest 5 minutes then cut into 1 inch squares; repeat with other half of dough.

Bring remaining stock to a boil; add dumplings and simmer 15 minutes. Add peas and diced chicken; simmer until dumplings are cooked through, about 15 minutes further.

Note that the stock is not thickened into a gravy as such, but will thicken slightly because of flour cooking off the dumplings.

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