Foundation Mathis Chicken & Dumplings

I dedicate my favorite chicken dish to a cyclist leaving the team for greener pastures and who only eats chicken. Don’t confuse this dish with the old style chicken and dumplings laden with fat. It’s not difficult to prepare, uses a few dishes, but can be made cheaply, feeds lots, and is a complete meal. Perfect for a college student.

The dumplings are really home made thick pasta, so its full of protein and carbohydrates.

There are really 3 steps to the dish.
Make chicken stock
Make dumplings
Assembling dish

Its best to start this dish a day prior to when you really need it. That allows one to make the stock and skim off the fat by cooling it down. The original recipe comes from a cookbook from a great Southern Restaurant.

To make chicken stock

I full chicken
Water
Salt/Pepper
1 Carrot
1 Celery Stalk


Cover chicken with water in a stock pot. Add some salt/pepper. Rough cut celery stalk and carrot. Gently boil for 1.5 hours.
While stock is simmering …

Make dumplings
Combine
1 egg beaten
1 tsp salt
1 tbls water
1 tsp melted butter

To this gradually add

1 cup of flour

Combine and roll into a ball. Store ball in refrigerator.

Remove chicken from stock and set aside. Strain stock through a colander into a bowl that can be refrigerated. Refrigerate covered stock and chicken overnight, separately.

Next day or at least 4 hours later.
Skim fat from top of stock. Put stock on to low heat to gently boil. You should have about 4 cups or bit more.
Remove chicken from bones. Set aside, uh throw away the bones. Unless you are my father who will boil the bones again for the "second boiling" for more stock.


Roll out dough onto a floured surface as thin as possible. More flour will have to be added to dough keep from sticking to the surface and rolling pin.
Cut wide strips about 1 wide and cut strips into 3 inch long pieces.

To gently boiling stock add

Noodles (dumplings just cut)
1 cup thick sliced carrots
Stir so noodles don’t stick.


Continue gently cooking for 20 minutes.

Add Chicken
Continue cooking for 10 minutess

Combine
¼ cup milk
2 tbls corn starch

Add ½ of above mixure to stock to thicken. Stir.
Continue adding small amounts until desired consistency is achieved. It should be just slightly more runny than say gravy, but not watery.

Serve on plate or bowl and enjoy.