Elements
Chicken stew
2 ½ lb entire rooster
6 carrot(s), peeled
1 cup celery, sliced
6 potato(es), medium, with pores and skin
1 cup onion(s)
1 bay leaf
1 sprig rosemary, recent, recent
6 cups of water
1 cup frozen peas
3 tbsp. entire wheat flour
½ tsp. black pepper
½ t. salt
2 tbsp. 1 tablespoon chilly water Dumplings
¼ cup cornmeal (polenta)
1 cup entire wheat flour
2 tbsp. yeast
½ cup 2% milk
2 tbsp. tablespoon olive oil, additional virgin
Directions:
Slice the celery and chop the onions. Place in a big pot with lid. Add bay leaf, rosemary, rooster and water and simmer, lined, for 45 minutes or till rooster is totally cooked and simple to drag off the bone.
Take away the rooster from the warmth and let cool. Take away and discard the pores and skin and reduce the rooster into items with the bones. Discard the bay leaf.
Wash the potatoes and reduce them into quarters. Minimize the carrots into quarters (or halves relying on measurement) lengthwise and add the greens, salt and black pepper to the recent broth within the pot with the rooster. Simmer, lined, for 25 minutes or till potatoes are tender.
For extra thickness, combine the flour with chilly water to type a easy dough. Add the recent broth to this roux and stir it into the stew. Simmer one other 5 minutes to thicken the liquid. Add frozen peas to stew.
To make the dumpling, mix the flour, cornmeal and baking powder in a bowl. Pour within the milk and oil till the combination is moist.
Slip 6 scoops (about ¼ cup – 60 ml every) of the dumpling batter into the simmering stew.
Put the lid on and simmer over low warmth for quarter-hour or till the dough doesn’t follow a toothpick inserted in the course of the dumpling. Keep away from lifting the lid throughout cooking because the dumplings should steam.
Take pleasure in !
