2 cups heavy cream
1 tablespoon freshly ground black pepper
Salt and pepper
6 chicken legs
6 chicken thighs
10 cups chicken stock
6 large carrots, diced
1/4 cup chopped cilantro leaves
2 tablespoons mashed roasted garlic cloves
1 large onion, diced
3 tablespoons baking powder
5 cups all-purpose flour
2 tablespoons kosher salt
Directions:
1. Heat the stock in a large, heavy pot and cook the chicken thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.
2. To make the dumplings, combine the flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add the heavy cream to mixture, stirring just utnil dough is thick and sticky. Turn onto a floured work surface and knead the dough until you can roll it out to a thickness of 1/16 inch.
3. Add the garlic, onion, and carrots to the stock and reheat over medium heat just until boiling. Cut the dough into dumplings that measure 1 by 1-inch. Add the dumplings to boiling stock, cover, and simmer, cooking for about 20 minutes. Add the chicken meat and salt and pepper. Garnish with cilantro. Serve hot.
Recipe courtesy of The Texas Cowboy Kitchen
