Texas Moses Hughes Chicken and Pate a Choux Dumplings
Ingredients
- 1 large Whole Cut-up Chicken *see notes
- 2 tsp Salt
- 1/2 tsp black or white pepper
- 10 cups Water
- 2 small carrots sliced
- 1 small Onion chopped
- 1 stalk Celery chopped
- 1/2 cup Margarine
- 1/4 cup Real Butter
- 2 cups Water
- 2 cups Flour
- 1 tsp salt
- 4 large Eggs
- 1/4 cup Flour for rolling dumpling
- 1/2 cup water
- 1/4 cup Flour for gravy
Instructions
-
1. Boil chicken, salt, pepper, carrot, onion and celery in water till chicken is tender and juices run clear.
2. Remove chicken to cool. After cooled enough to handle, remove bones and either shred in large or cube. Add back to the homemade broth.
3. In a sauce pan, melt butter and margarine in the 2 cups of water.
4. Add flour and salt and stir till combined and it pulls away from the side of the pan. Remove from heat and let cool.
5. After flour mixture cools, combine one egg at a time (this is not easy).
6. Remove from sauce pan onto a floured board and knead in a little flour till easier to handle, then roll out to 1/4 thickness and cut into strips/rectangles.
7. Mix 1/4 flour with 1/2 cup water and add to broth with chicken and stir.
8. Add dumplings one at a time to broth and cook for approximately 10 minutes. The dumplings are so lite they will float to the top of the pan.
Recipe Notes
If you dont want to cook a whole chicken from scratch, the store bought roasted chickens can be used also. Just debone and shred or chop. Add to atleast 8 cups of chicken broth along with the vegies.
Dont forget to adjust your salt, because store bought prepared foods are a little saltier than homemade.