2 March 2007

CHICKENS

This photo in Russia and shows a variety of chickens being raised by German-Russians.  

Many are similar to the chickens my relatives, and, now my parents raise on their farms here in the USA.

LINKS: What kind of chicken did the GR bred in Russia?

RECIPES

CHICKEN AND DUMPLINGS

RECIPE #1

Next:

Ingredients Needed:

1 large  [about 4 to 5 lbs) chicken fryer  or old stew hen cut into basic pieces (legs, thighs, breast, back...)

8 cups chicken broth (two cans if unseasoned broth)

1/2 cup of diced carrots

1 large diced yellow or white onion

1/2 cup sliced celery

4 large potatoes diced

Salt and pepper to your taste

Add water as needed.

Large heavy kettle  with lid.

Directions for cooking:

1. Place in the large heavy kettle , which is on medium heat on top of stove,  chicken broth, chicken, carrots, potatoes and onion,
2. Turn down the heat and cook until meat is  almost tender which is about fifteen minutes.
3.  Place dumplings on top of chicken; it's best not to let the buns rest on the liquid because they will get soggy, then cover kettle with lid to hold in the steam.
4.  Lower heat.
5. Depending on what dumpling dough you are using will depend on how long the buns need to steam.  Probably no longer than fifteen minutes.

My mother always made the white smooth raised dumplings that were done to perfection. They remind me of the delicious steamed buns served in Chinese Restaurnts.

Not everyone made raised dumplings.  See dumplings for he variety of rescipes you can make.

 I've learn you can use ready made bread  dough or Bisquick dough as replacement.