CHICKEN & DUMPLINGS

Contributed by Helen Brock, courtesy of Springer Mountain Farms.

Ingredients

• 1 whole chicken
  
• 2 quarts water
  
• 3 tsp salt
  
• ¼ tsp pepper
  
• 1 cup onion, chopped
  
• ½ cup celery, chopped
  
• 1 clove garlic, minced
  
• 8 oz. sour cream
  
• 2½ cups flour
  
• 3 eggs
  
• ½ cup water
  
• 2 tsp salt
  

Instructions

1. Set the EGG for direct cooking at 325°F/163°C.
   
2. Combine chicken, water, salt and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove chicken pieces; cut chicken into bite-size pieces, discarding skin and bones. Return chicken to broth along with onion, celery and garlic.
   
3. Cook 20 minutes. Add sour cream.
   
4. Combine flour, eggs (well beaten), water and 2 teaspoons salt and beat until batter is smooth. Drop batter by 1/2 teaspoon into boiling pot. Cover and simmer 15 minutes.
   
5. Serving suggestion: serve in soup bowl with homemade biscuits.