WSIU InFocus Recipes
Chicken and Dumplings
2 large eggs
3 quarts chicken stock (see recipe below)
1tsp. salt
4 cups flour
4 cups chicken (cooked)
1 tsp. black pepper
2 tbsp. green onion (optional)


Place chicken stock on burner over medium heat and set to boil. Prepare dumplings by beating 2 eggs in a small bowl, then add a cup of chicken stock to the eggs. Add 2 cups of flour and begin to stir. Add salt. Knead dough firmly into biscuit consistency. On a lightly floured surface, place small balls of dough and roll them out into a thin 1/4 inch layer. Cut into one-inch strips. Place strips into heated chicken stock. DO NOT STIR. Leaving dumplings in the stock, using a spoon to push them down as they rise to the top. Add chicken and pepper. Continue to watch pot, pushing the dumplings around without stirring. Once dumplings are cooked 2-3 minutes, add green onion as garnish (optional) and serve.

Chicken Stock Recipe
1 whole chicken
1 tsp. salt
1 tsp. pepper
3 quarts water
2 carrots
3 celery stalks
1 large onion
1 head of garlic
1/2 tsp. thyme


Note: this recipe is a standard recipe for chicken stock, which should be prepared the day before using in other recipes.

Place the chicken and vegetables in a large stockpot. Pour in enough cold water to cover (roughly 3 quarts); too much water will make the broth weak. Add salt to water. Cook over medium heat to bring to a boil. Allow a medium boil to continue for about 5 minutes and add the thyme and pepper at this time. Lower the heat to somewhere between medium-low and low in order to maintain a gentle simmer while the pot is partially covered. Simmer for 1 to 1 1/2 hours, until the chicken is done. Add more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken and place on a cutting board. When it's cool enough to handle, discard the skin and bones, and cut into pieces or hand-shred the meat into a storage container.

Strain the stock through a fine sieve into another pot to remove the vegetable solids and any chicken residue. Place in a large storage container and store in the refrigerator overnight. Reduce the chicken fat in the broth by skimming off the solidified layer of fat (appears white) that covers the top of the container. Makes 3 quarts.