This is the closest to my family's of all the CandD recipes. I stopped making this dish years ago because it is a labor of love and my children are grown and gone. But I think I will make a pot during holidays.
What is missing in this and all the C and D recipes is the correct chicken. It has to be a stewing chicken like used for Chicken Fricasee. Adding celery leaves enhances the flavor. Cool the broth, then skim the fat, refrigerate and use it instead of the margarine or shortening for the dumplings. Letting the cut dumplings rest in the refrigerator for a few hours is essential to them being tender.
This is why I call it a labor of love.
1. Find the chicken (Jewish Market is good start or most fresh meat market.)
2. Boiling for at least 2 hours - stewing chickens are tough unless boiled a long time.
3. cooling deboning
5. allowing dumplings to set
6. Putting weight watching on hold for at least one or two days
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This is the closest to my family's of all the CandD recipes. I stopped making this dish...