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INGREDIENTS[/CENTER]
1 hen (about 5 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 2 yellow onions, chopped; 4 carrots, chopped; 4 celery stalks, chopped; 2 fresh jalapenos, seeded and chopped; 6 cloves garlic, peeled and chopped; 3 bay leaves; 1 teaspoon thyme; 2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup vegetable shortening; 1 cup milk; 1/4 cup heavy cream; 1/4 cup chopped green onions; 2 tablespoons chopped fresh parsley.
Rinse the chicken under cool water. Season with salt and pepper. Place the chicken in a large stockpot over medium-high heat. Add the onions, carrots, celery, jalapenos, garlic, bay leaves, thyme and enough water to cover the hen. Season again with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the meat begins to fall off the bones, about 2 hours. Skim off any foam that rises to the surface while cooking. Remove from heat and cool for about 20 minutes.
Strain the stock through a fine-mesh strainer, reserving the stock, chicken and 1/2 cup of the cooked vegetables. Put the stock in a smaller stockpot over medium heat and bring to a gentle boil.
Remove the meat from the chicken, discarding the skin and bones. Tear the meat into smaller pieces and add to the stockpot.
Combine the flour, baking powder, and shortening in a medium-size mixing bowl. With your hands, work the shortening into the mixture until it resembles coarse crumbs. With a fork, mash the reserved cooked vegetables. Fold them and the milk, 1/4 cup at a time, into the flour mixture, being careful not to overwork the dough.
Lightly dust a work surface and your hands with flour. Turn the dough out onto the floured surface. Dust the top of the dough with flour. With your fingers, lightly press the dough out very thin, about 1/8 inch thick, dusting as you work. With a sharp knife, cut the dough into strips about 4 inches long and 1/2 inch wide.
Add the heavy cream to the chicken stock and stir to mix. Gently drop the dumplings into the mixture and cook, stirring occasionally, until the dumplings are cooked through, about 30 minutes. Remove the bay leaves, stir in the green onions and parsley, and serve hot.
1 hen (about 5 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 2 yellow onions, chopped; 4 carrots, chopped; 4 celery stalks, chopped; 2 fresh jalapenos, seeded and chopped; 6 cloves garlic, peeled and chopped; 3 bay leaves; 1 teaspoon thyme; 2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup vegetable shortening; 1 cup milk; 1/4 cup heavy cream; 1/4 cup chopped green onions; 2 tablespoons chopped fresh parsley.
DIRECTIONS
Rinse the chicken under cool water. Season with salt and pepper. Place the chicken in a large stockpot over medium-high heat. Add the onions, carrots, celery, jalapenos, garlic, bay leaves, thyme and enough water to cover the hen. Season again with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the meat begins to fall off the bones, about 2 hours. Skim off any foam that rises to the surface while cooking. Remove from heat and cool for about 20 minutes.
Strain the stock through a fine-mesh strainer, reserving the stock, chicken and 1/2 cup of the cooked vegetables. Put the stock in a smaller stockpot over medium heat and bring to a gentle boil.
Remove the meat from the chicken, discarding the skin and bones. Tear the meat into smaller pieces and add to the stockpot.
Combine the flour, baking powder, and shortening in a medium-size mixing bowl. With your hands, work the shortening into the mixture until it resembles coarse crumbs. With a fork, mash the reserved cooked vegetables. Fold them and the milk, 1/4 cup at a time, into the flour mixture, being careful not to overwork the dough.
Lightly dust a work surface and your hands with flour. Turn the dough out onto the floured surface. Dust the top of the dough with flour. With your fingers, lightly press the dough out very thin, about 1/8 inch thick, dusting as you work. With a sharp knife, cut the dough into strips about 4 inches long and 1/2 inch wide.
Add the heavy cream to the chicken stock and stir to mix. Gently drop the dumplings into the mixture and cook, stirring occasionally, until the dumplings are cooked through, about 30 minutes. Remove the bay leaves, stir in the green onions and parsley, and serve hot.
