1 (3- to 3 1/2-pound) broiler-fryer
2 quarts water
2 stalks celery, cut into pieces
1 tsp. salt
2 cups all-purpose flour
2 tsp. baking powder
1/2 to 3/4 tsp. salt
1/4 cup butter, softened
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Place chicken in a Dutch oven; add water, celery, and 1 tsp. salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery. Bone chicken, and cut meat into bite-size pieces; set aside meat and 3/4 cup chicken broth. Leave remaining broth in Dutch oven.
Combine flour, baking powder, and 1/2 tsp. salt; cut in butter until mixture resembles course meal. Add 3/4 cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead.
Pat dough to 1/2-inch thickness. Cut dough in 4- x 1/2-inch pieces, and sprinkle with additional flour.
Bring broth to a boil. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition. Reduce heat to low; cover and cook 8 to 10 minutes. Stir in chicken, and serve immediately.
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