Ingredients:
- 4 pounds boneless, skinless chicken meat
- 2 small carrots, sliced
- 3 sweet potatoes, peeled and cubed
- 3 Irish potatoes, cubed
- 5 small onions
- 5 cups of water
- Salt to taste
- Ground black pepper to taste
- 1 bay leaf
- 3 stalks of celery
- 1 pinch of cayenne pepper
- 2 cups all-purpose flour
- ½ teaspoon of salt
- 1 teaspoon baking powder
- 4 tablespoons melted chicken fat
Preparation:
Start by placing the chicken in a large saucepan. Season with salt, pepper, a pinch of cayenne pepper, a bay leaf, and a handful of celery tops. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is fully cooked. Remove the bay leaf. Add the carrots, sweet potatoes, Irish potatoes, and onions to the pot. Continue cooking until the vegetables are almost tender.
While the chicken and vegetables cook, prepare the dumplings. In a mixing bowl, combine flour, ½ teaspoon salt, baking powder, and melted chicken fat. Gradually add water, mixing until a stiff dough forms. Divide the dough into three parts. Roll each part into a thin sheet and cut into squares.
Once the vegetables are nearly tender, add one-third of the dumplings to the simmering broth. Cook for 5 minutes, then add another third and cook for an additional 5 minutes. Finally, add the remaining dumplings and cook for 5 more minutes. Serve hot and enjoy this comforting, hearty meal!
