CHICKEN AND FLAT DUMPLINGS
Instructions: Heat the olive oil, in large Dutch oven (6-7 quart) or soup pot over medium high heat. Trim any excess fat off the chicken parts and season all
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Dutch oven
- Stockpot
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Pastry cutter
- Rolling pin
- Spoon
- Slotted spoon
- Stove
- Ladle
- Tongs
- Plate
- Colander
- Peeler
- Pot
- Saucepan
- Skillet
- Oven
- Refrigerator
- Paper towel
Ingredients
- 2 tablespoons olive oil
- 2- 2 ½ pounds chicken pieces (breasts. thighs, etc…), bone-in, skin on
- 2 teaspoons salt, divided
- 1 ½ teaspoon black pepper, divided
- 1 large onion, chopped
- 2 cups celery, chopped
- 8 cups chicken stock
- 3 cups carrots, peeled and sliced
- 1 cup frozen peas
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ cup shortening
- ¾ cup buttermilk
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