Boiled hen & spicy dumplings

Yield: 6 servings

Measure Ingredient
1.00 large hen -; (abt 5 to 7 lbs)
1 salt; to taste
1 freshly-ground black pepper; to taste
3.00 cup chopped onions
1½ cup chopped carrots
1½ cup chopped celery
2.00 jalapeno peppers; chopped
6.00 garlic cloves; peeled
3.00 bay leaves
4.00 sprigs fresh thyme
2.00 cup all-purpose flour
1.00 tablespoon baking powder; plus
1.00 teaspoon baking powder
1.00 teaspoon salt
4.00 tablespoon solid vegetable shortening
½ cup milk
½ cup heavy cream
½ cup chopped green onions; green part only
2.00 tablespoon finely-chopped parsley leaves

Rinse the hen under cool water and pat dry. Season the hen with salt and pepper. Place the hen in a large stock pot. Add the onions, carrots, celery, jalapenos, garlic, bay leaves and thyme to the pot.

Add enough water (1 gallon) to cover the hen. Season with salt and lots of black pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 2 hours or until the meat falls off the bones. Skim off the scum from the stock every 30 minutes.

Remove from the heat and cool for about 20 minutes. Strain the stock through a fine mesh strainer, reserving the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in a smaller stock pot and bring the liquid to a simmer. Remove the meat from the hen, discarding the skin and bones. Tear the meat into smaller pieces. In a mixing bowl, combine the flour, baking powder and salt together.

Using a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and milk into the flour mixture. Stir to incorporate completely. Lightly dust the surface with flour. Turn the dough mixture out onto the floured surface. Dust the top of the dough with flour. Lightly press out the dough very thin, about ⅛-inch thick.

Using a sharp knife, cut the dough into strips, 2 inches long and 1-inch wide. Add the cream to the simmered liquid. Add the dumplings to the simmering liquid. Cook the mixture, stirring occasionally for about 30 minutes. Stir in the green onions and parsley. Serve warm.

This recipe yields 6 to 8 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B04 broadcast 03-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-17-1998

Recipe by: Emeril Lagasse

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