Boiled Hen And Spicy Dumplings
Ingredients
- 6 lb large whole hen
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 cup chopped onions
- 1 0.5 cup chopped carrots
- 1 0.5 cup chopped celery
- 2 each jalapeño peppers, chopped
- 6 each garlic cloves, peeled
- 3 each bay leaves
- 4 sprig fresh thyme
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt (for dumplings)
- 4 tbsp solid vegetable shortening
- 0.5 cup milk
- 0.5 cup heavy cream
- 0.5 cup chopped green onions
- 2 tbsp finely chopped parsley
Instructions
- 1
Rinse the hen under cool water and pat dry. Season with salt and pepper.
- 2
Place the hen in a large stock pot. Add the onions, carrots, celery, jalapeños, garlic, bay leaves, and thyme. Add enough water (about 1 gallon) to cover. Season with salt and black pepper.
- 3
Bring to a boil, reduce to a simmer, and cook for about 2 hours or until the meat falls off the bones. Skim off any scum every 30 minutes.
- 4
Remove from heat and cool for 20 minutes. Strain the stock through a fine mesh strainer, reserving the stock, the hen meat, and 1 cup of cooked vegetables.
- 5
Return the stock to the pot and bring to a simmer. Remove the meat from the hen, discard skin and bones, and tear meat into pieces.
- 6
In a mixing bowl, combine the flour, baking powder, and salt. Mash the reserved vegetables with a fork. Stir the mashed vegetables and milk into the flour mixture until incorporated.
- 7
Turn the dough onto a lightly floured surface and press out to about 1/8-inch thick. Cut into strips 2 inches long and 1 inch wide.
- 8
Add the cream to the simmering stock. Add the dumplings and cook, stirring occasionally, for about 30 minutes. Stir in the green onions, parsley, and hen meat. Serve warm.