Yield: 1 servings
|2||Stalks celery, cut into|
|2 cups||All-purpose flour 3/4 tsp salt|
|2 teaspoons||Baking powder|
|¼ cup||Butter or marg., softened|
Place chicken in a Dutch oven; add water, celery, and 1 tsp salt.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery.
Bone chicken, and cut meat into bite-size pieces; set aside meat and ¾ cup broth. Bring remaining broth to a boil.
Combine flour, baking powder, and ½ tsp salt; cut in butter until mixture resembles coarse meal. Add ¾ cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead. Pat dough to ½ inch thickness.
Cut dough in 4 x ½ inch pieces, and sprinkle with additional flour.
Drop dough, one piece at a time, into boiling broth, gently stirring after each addition. Reduce heat to low, cover and cook 8 to 10 mins.
Stir in chicken, and serve immediatley.
From: Ron Allard Date: 04-01-95 (159) Fido: Cooking