This is one of my families favorite meals and there is never any left overs :) It is a great dinner to have on cold and stormy nights!
3 Tbsp. cold water
2 Tbsp. peanut oil
1/2 tsp. kosher salt
1 cup all-purpose flour
1 4-to 4-1/2-lb. broiler-fryer chicken, quartered
1 tsp. kosher salt
5 cups chicken stock or broth
2 cups water
2 stalks celery
1 medium onion, peeled and sliced in half
3 hard-cooked eggs, sliced
2 Tbsp. cold butter, cut in 1/4-inch cubes
1/4 cup whipping cream
Ground black pepper
For dumplings, I usually double the recipe because we love the dumplings...in medium bowl whisk together egg, cold water, oil, and the 1/2 teaspoon salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.
Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven r stock pot ocombine chicken stock, water, celery, onion, and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening. Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16 inch; cut in 1 1/2- by 2 1/2-inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream, and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes....Enjoy!!