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GLUTEN FREE CHICKEN AND DUMPLINGS


GLUTEN FREE CHICKEN AND DUMPLINGS

Ingredients

1 whole chicken
1 chopped onion
2 tablespoons of oil
2 bay leaves
5 carrots, peeled and sliced
3 ribs of celery, chopped
salt
pepper
fresh parsley

GLUTEN FREE DUMPLINGS

2 1/4 cup gluten free universal flour, 300 g
1/4 teaspoon xanthan gum, skip if gum is added to your flour
2 eggs whipped
1 cup gluten-free chicken stock, 250 ml
2 tsp baking powder
1 tablespoon finely chopped parsley
1/2 teaspoon of salt

Instructions

  1. Put the whole chicken in a large pan, fill with water and add bay leaf. It will take six to eight cups of water to cover the chicken.
  2. Bring the pan to a boil, and then simmer for about an hour, you can remove the foam and scale from the surface of the water as you go.
  3. While the soup is boiling, cook the onions, carrots and celery in accordance with the instructions.
  4. After the chicken has cooked for about 50 minutes, heat the oil in a second pan (large enough to hold the soup) and carefully fry the onions, carrots and celery for about five minutes.
  5. Add chicken stock to the pan with vegetables and let simmer for several minutes.
  6. When the chicken has cooled enough to clean it, peel off the skin and tear the meat from the bones and add it to the soup, then season with salt and pepper.

Make Gluten Free Dumplings

  1. To make the dumplings, add the dry ingredients to the bowl, then add the beaten eggs, parsley and chicken stock and mix well.
  2. Mix for dumplings will be thick and sticky, put it in a pan with soup.
  3. Cover the soup and cook for 20 minutes.
  4. Try the soup and season, garnish with chopped parsley and serve.


This article is adapted frmo this site.
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