Recipe - Boiled Hen And Spicy Dumplings

1 lg Hen; (about 5 to 7 pounds)
Salt
Freshly ground black pepper
3 cup Chopped onions
1 One half cup Chopped carrots
1 One half cup Chopped celery
2 Jalapenos; chopped
6 Cloves of peeled garlic
3 Bay leaves
4 Sprigs of fresh thyme
2 cup Allpurpose flour
1 tablespoon Plus 1 teaspoon baking
powder
1 teaspoon Salt
4 tablespoon Solid vegetable shortening
One half cup Milk
One half cup Heavy cream
One half cup Chopped green onions; green
part only
2 tablespoon Finely chopped parsley
leaves

EMERIL LIVE SHOW #EMIB04 , BARNYARD BASH

Rinse the hen under cool water and pat dry. Season the hen with salt and
pepper. Place the hen in a large stock pot. Add the onions, carrots,
celery, jalapenos, garlic, bay leaves and thyme to the pot. Add enough
water (1 gallon) to cover the hen. Season with salt and lots of black
pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the
liquid for about 2 hours or until the meat falls of the bones. Skim off the
scum from the stock every 30 minutes. Remove from the heat and cool for
about 20 minutes. Strain the stock through a fine mesh strainer, reserving
the stock, the hen, and 1 cup of the cooked vegetables. Place the stock in
a smaller stock pot and bring the liquid to a simmer. Remove the meat from
the hen, discarding the skin and bones. Tear the meat into smaller pieces.
In a mixing bowl, combine the flour, baking powder and salt together. Using
a fork, mash the reserved cooked vegetables. Stir the mashed vegetables and
milk into the flour mixture. Stir to incorporate completely. Lightly dust
the surface with flour. Turn the dough mixture out onto the floured
surface. Dust the top of the dough with flour. Lightly press out the dough
very thin, about 1/8inch thick. Using a sharp knife, cut the dough into
strips, 2 inches long and 1inch wide. Add the cream to the simmered
liquid. Add the dumplings to the simmering liquid. Cook the mixture,
stirring occasionally for about 30 minutes. Stir in the green onions and
parsley. Serve warm.

Yield: 6 to 8 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998