1 2-pound chicken cut into pieces
2 tablespoons salt
1/2 teaspoon black pepper
4 medium potatoes, peeled and cut into wedges
1 tablespoon tomato paste
1 large onion, cut into four
1 tablespoon chopped fresh parsley
4 sprigs of fresh thyme, cut into small pieces
3 carrots, peeled and cut into sticks
Dumplings
1 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
1 egg, beaten
1/2 cup whole milk
1 2-pound chicken cut into pieces
2 tablespoons salt
1/2 teaspoon black pepper
4 medium potatoes, peeled and cut into wedges
1 tablespoon tomato paste
1 large onion, cut into four
1 tablespoon chopped fresh parsley
4 sprigs of fresh thyme, cut into small pieces
3 carrots, peeled and cut into sticks
Dumplings
1 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
1 egg, beaten
1/2 cup whole milk
Place the chicken in a large pot with 6 quarts of water
Add the salt and black pepper, then bring to a boil, skimming off any foam that forms on the surface
Reduce the heat and simmer for 1 hour or until the chicken is tender
Remove the chicken from the pot, peel it, debone it, and cut it into large pieces
Set aside, but do not let it cool completely
Strain the broth and add water if necessary (you should have 6 quarts of broth)
Place the broth back in the pot and add the potatoes, tomato paste, onion, parsley, thyme, and carrots
Simmer for 15 minutes
Add the chicken pieces to the pot
For the dumplings: sift together the flour, yeast, and salt
Beat the butter with the egg
Gradually add the dry ingredients to the wet ingredients, mixing well
Drop the dumpling mixture into the boiling broth and simmer for 12 minutes
Serve hot.
