Lucky Texans are those who were raised by a mom or grandma with a mean pot of chicken and dumplings in her cooking artillery. This recipe might just be as good as those we grew up on; you'll find a little freshness lieft from the addition of cilantro.
Recipe courtesy of The Texas Cowboy Kitchen by Grady Spears with June Naylor; photography by Ralph Lauer
|10 cups chicken stock||2 cups heavy cream|
|6 chicken legs||2 tablespoons mashed roasted garlic cloves|
|6 chicken thighs||1 large onion, diced|
|5 cups all-purpose flour||6 large carrots, diced|
|3 tablespoons baking powder||1/4 cup chopped cilantro leaves|
|2 tablespoons kosher salt||Salt and pepper|
|1 tablespoon freshly ground black pepper|
Heat the stock in a large, heavy pot and cook the chicken thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.
To make the dumplings, combine the flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add the heavy cream to mixture, stirring just utnil dough is thick and sticky. Turn onto a floured work surface and knead the dough until you can roll it out to a thickness of 1/16 inch.
Add the garlic, onion, and carrots to the stock and reheat over medium heat just until boiling. Cut the dough into dumplings that measure 1 by 1-inch. Add the dumplings to boiling stock, cover, and simmer, cooking for about 20 minutes. Add the chicken meat and salt and pepper. Garnish with cilantro. Serve hot.
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