The rich savor of chicken fat infuses flour dumplings that are cooked in a delightful soup of chicken, carrots, onions, sweet potatoes and Irish potatoes.
INGREDIENTS (for 5 servings):
- 4 pounds boneless, skinless chicken meat
- 2 small carrots, sliced
- 3 sweet potatoes, peeled and cubed
- 3 Irish potatoes, cubed
- 5 small onions
- 5 cups water
- salt to taste
- ground black pepper to taste
- 1 bay leaf
- 3 stalks celery tops
- 1 pinch cayenne pepper
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons rendered chicken fat
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.