This dish is traditionally seasoned with just salt and pepper. Having made it for Thom in this fashion, Thom said “This is kind of bland. It’s just dough in chicken stock.” After the sting from the (warranted) criticism dissolved, Justin developed this more flavorful recipe.
Ingredients
- 1 whole chicken
- ½ to 1 package Anne’s Old Fashioned Flat Dumplings (in the yellow and red box)
- Salt and pepper to taste
- 2 tsp thyme
- 1 tsp sage
- ½ tsp tarragon
- 2 tsp garlic powder
How to Make It
- In a large pot, bring 4 to 5 quarts of salted water to a boil. Allow chicken to reach room temperature and rinse under cool water. Add to boiling water and cook until chicken is fully cooked. Remove from pot and set aside to cool. Reserve the stock and let cool to room temperature.
- After chicken has cooled, remove meat from bones, shred meat by hand, and set aside in a bowl.
- Returning to the stock, skim off any fat that may have accumulated at the surface. Bring pot to a boil and carefully add pastry strips one-by-one. After 8 strips have been added, return to a boil and add 8 more. Repeat until half the box is used, or until you have added as many dumplings as you desire.
- Return to a boil, add shredded chicken, salt and pepper to taste, thyme, sage, tarragon, and garlic powder. Boil 2 minutes, then cover and remove from heat and let sit for 25 minutes before serving.