Chicken & Dumblings


* ingredients

°1.2 kg (2 12 lbs) whole chicken
°6 carrots, peeled
°6 medium sized grains, with peel
°250 ml onions
°1 bay leaf
°1 fresh rosemary sprig
°1.5 liters (6 cups) of water
°250 ml (1 cup) frozen peas
°45 ml (3 tablespoons) whole wheat flour
°2.5 ml (12 teaspoons) freshly ground black pepper
°2.5 ml (12 teaspoons) salt
°30 ml (2 tablespoons) cold water
°60 mL (1/4 cup) cornmeal (porridge)
°250 ml (1 cup) whole wheat flour
°10 ml (2 teaspoons) yeast
°125ml (12 cups) 2% medium fat milk
°30 ml (2 tablespoons) extra virgin olive oil
* Instructions :

Cut the celery into slices and chop the onion. Placing in  saucepan with  lid. Add the bay leaf, rosemary, chicken and water and simmer, covered, for 45 minutes or until chicken is completely cooked through and easily deboned.
Remove the chicken from the heat and let it cool. Remove the peel, discard and cut the chicken into pieces with the bones. Discard the bay leaves.
Wash the potatoes and cut them into quarters or large pieces. Cut the carrots into quarters (or halves, depending on the size) lengthwise and add the vegetables, salt and black pepper to the hot broth in the chicken pot. Simmer, covered, for 25 minutes, or until potatoes are tender.
For more thickness, mix the flour with cold water to form a smooth dough. Add the hot broth to this roux and stir it into the soup. Simmer for another 5 minutes to thicken the liquid.
Add frozen peas to soup.
To prepare the dumplings, combine the flour, cornmeal and baking powder in a bowl. Stir in the milk and oil until the mixture is moist.
Put 6 tablespoons (about 60 ml / ½ cup each) of the dumpling dough into the simmering soup.
Put the lid on and simmer for 15 minutes or until the dough does not stick to a toothpick inserted in the middle of the dumpling. Avoid lifting the lid while cooking because the dumplings must be steamed.

Enjoy !