About this recipe:These dairy free dumplings get loads of flavour from rendered chicken fat. Use a combination of white and dark meat.
1.75kg boneless, skinless chicken meat
salt to taste
ground black pepper to taste
1 pinch cayenne pepper
1 bay leaf
leafy tops of 3 celery sticks
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 potatoes, cubed
5 small onions, whole
250g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:1hr › Ready in:1hr40min
Place chicken in a large pan or casserole. Add salt and pepper, a dash of cayenne, a bay leaf and celery tops. Cover with water, and simmer until chicken is done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder and chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.