Chicken and Dumplings

Soup:

7-8 chicken drumsticks

3 carrots, peeled and cut to 1/4 inch rings

4 stalks celery, washed and cut to 1/2 inch pieces

1/4 cup diced red onion

1 Tablespoon Herb de Province

1/4 teaspoon ground black pepper

2 Tablespoons butter

1/2 cup milk

2 Tablespoons Corn Startch

salt to taste

Dumplings:

2 cups flour

1 1/4 teaspoon baking powder

1 teaspoon salt

1 tablespoon melted butter

1 cup milk

1 egg, lightly beaten

1. In large soup pot, cover chicken with water, approximately 1 inch over the top of the chicken. Bring to a boil.

2. Wash, peel and chop vegtables while chicken is boiling. When chicken pulls away from the bones, remove from water and place in refridgerator to cool. Add vegetables and herb de province to chicken broth and return to boil.

3. While vegetables are cooking, perpare dumplings. In a medium mixing bowl, stir together flour, baking powder and salt. Add in melted butter, followed by milk and, lastly, the egg. Mix with spoon until all ingredients are combined.

4. Remove vegetables from water and set aside. Place a grate (such as a cooling rack) over boiling water. Cover the grate with a sheet of wax paper, leaving 1 1/2 to 2 inches of open space above the water on each side. Drop 1 inch balls of dough onto wax paper, cover with lid and steam until centers are firm. Remove, wax paper and all, and repeat with a fresh sheet of wax paper until all dough is used. KEEP A CAREFUL EYE ON THE WATER LEVEL! DO NOT LET THE WATER SIMMER DOWN BELOW 1 INCH! Add water as neccissary.

5. Lower heat to Low and return vegtables to pot. Debone and skin chicken, adding bite-size chunks to the broth. Add in butter. Add water until all meat and vegetables are well covered. Return to boil and cook for five to ten minutes until all meat and vegetables are fully cooked and tender.

6. Add milk. Place corn startch into a cup and fill with 1/2 cup cold water. Stir to combine. Pour mixture into the soup and return to boil. Add in steamed dumplings and continue to boil until mixture thickens slightly and the dumblings are heated through. Salt to taste. Serve hot and enjoy!