I saw this recipe last night on Emeril Live and it looked delicious. I'm planning to try it, you might want to try it too.



CHICKEN AND DUMPLINGS

1 large fryer, about 4 pounds
2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
8 garlic cloves, peeled
4 bay leaves
4 sprigs fresh thyme
4 quarts water
Salt and freshly ground black pepper
Cayenne
1 egg
1 3/4 cups milk
White pepper
2 tablespoons baking powder
3 tablespoons chopped parsley
1 1/4 cups flour
3 tablespoons cornstarch

In a large stock pot, combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme. Cover with water. Season the
liquid with salt, pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 hours, or until the
chicken is tender. Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables. When the chicken has cooled, skin
and debone the chicken. Set the chicken meat aside. In a mixing bowl, beat the egg and 1 cup of the milk together. Season the
mixture with salt and white pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. Fold in 1
cup of the reserved vegetables. If any fat has risen to top of the broth, skim the fat off and discard. Return the chicken broth and
chicken meat to the stock pot. Bring the liquid to a boil. In a small bowl, dissolve the cornstarch in the remaining milk. Whisk the
cornstarch mixture into chicken broth. Bring the liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the
dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen
to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls.

Yield: 8 servings