Description
A big bowl of goodness.
Ingredients
- FOR THE STOCK POT:
- 1 whole Small Chicken
- 1 liter Chicken Stock
- 8 whole Baby Carotts
- 8 whole Baby Leeks
- 3 sticks Celery, Chopped Into Fours
- 1 whole Large Onion, Peeled And Chopped Into Chunks
- 1 sprig Thyme
- 1 bulb Garlic, Halved
- ½ Lemon, Juiced
- 2 Bay Leaves
- 1 teaspoon Pink Peppercorns
- FOR THE DUMPLINGS:
- 50 grams Beef Suet Or Vegetable Suet
- 100 grams Self Raising Flour
- 5 Tablespoons Parsley, Finely Chopped
- 2 Tablespoons Chives, Finely Chopped
- 1 pinch Salt
- 1 To 3 Tablespoons Water, As Needed
- FOR THE GREMOLATA:
- 2 cloves Garlic, Minced
- 3 Tablespoons Parsley, Finely Chopped
- 1 whole Lemon, Zested
Preparation
1. In a large pan big enough to fit the chicken and all the vegetables, add everything for the stock pot. Make sure the stock just covers the chicken and vegetables.
2. Simmer on the hob, on a low heat for 1 hour.
3. Whilst the chicken is cooking, make the dumplings. In a bowl, add the dumpling ingredients, slowly adding the water and mixing until you have a firm dough.
4. Roll the dumplings into balls.
5. Add the dumplings in with the chicken and cook for another 20 minutes.
6. Combine the garlic, parsley and lemon zest to make the gremolata.
7. When the chicken is cooked, remove from pot. Carve and assemble in bowl with the vegetables and dumplings. Spoon over some of the stock and sprinkle with gremolata.
