Boiled Hen And Spicy Dumplings
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Boiled Hen And Spicy Dumplings
  Spicy    Dumplings  
Last updated 6/12/2012 12:59:39 AM. Recipe ID 22646. Report a problem with this recipe.
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      Title: Boiled hen and spicy dumplings
 Categories: E.
      Yield: 4 Servings
 
      1 lg Hen (about 5 to 7 pounds)
           Salt
           Freshly ground black pepper
      3 c  Chopped onions
  1 1/2 c  Chopped carrots
  1 1/2 c  Chopped celery
      2    Jalapenos, chopped
      6    Cloves of peeled garlic
      3    Bay leaves
      4    Sprigs of fresh thyme
      2 c  All-purpose flour
      1 tb Plus 1 teaspoon baking
           Powder
      1 ts Salt
      4 tb Solid vegetable shortening
    1/2 c  Milk
    1/2 c  Heavy cream
    1/2 c  Chopped green onions, green
           Part only
      2 tb 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
  of 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 1/8-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.
  
  Yield: 6 to 8 servings
  




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Recipe ID 22646 (Apr 03, 2005)

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