Cooking Instructions
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Step 1
Rinse the
Whole Chickens (1.8 kg)
and place in a large dutch oven or heavy bottomed pot.
Step 2
Add the diced
Celery (3 stalks)
, diced
Onion (1)
and peeled and diced
Carrots (3)
. Cover with
Low-Sodium Chicken Broth (960 mL)
and
Water (480 mL)
, cover and bring to a boil.
Step 3
Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through.
Step 4
Remove the chicken from the pot and let cool for 10-15 minutes.
Step 5
Meanwhile in a small skillet, heat the
Olive Oil (10 mL)
over medium-high heat and add the
Mushrooms (225 g)
. Cook until browned and tender and set aside.
Step 6
With clean hands, pick the meat off of the chicken, discarding the skin and bones.
Step 7
Transfer the chicken back to the pot and stir in the quartered mushrooms. Place the pot back on the stove and hold it covered at a low simmer.
Step 8
In a medium bowl, combine the
Cornmeal (30 g)
,
Self-Rising Flour (125 g)
,
Kosher Salt (3 g)
,
Granulated Sugar (6 g)
, and
Fresh Chives (6 g)
.
Step 9
Whisk to combine. Stir in the
Milk (60 mL)
and
Half and Half (120 mL)
to form a dough.
Step 10
Drop the dumplings by tablespoonfuls onto the simmering liquid, cover (don't peek) and cook for 15 minutes.
Step 11
Use a spoon to open up a space between the dumplings and pour in the
Frozen Green Peas (110 g)
. Gently stir the frozen peas into the broth and serve.
