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1
Brown chicken parts in small amount of butter or oil in deep skillet.
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2
Add sliced celery, carrot and onion. Pour chicken broth over to barely cover chicken pieces.
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3
Cover and simmer until chicken is cooked through (about 35 to 45 minutes).
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4
While chicken is cooking, make dumplings (see instructions below).
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5
Remove chicken when cooked and tent with foil.
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6
Pour off broth and vegetables from skillet into blender or food processor, pulse until smooth.
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7
Return broth to skillet. Add parsley, mace, and evaporated milk. Bring to boil.
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8
Add dumplings and cook for 15 minutes. Reduce heat to low. Taste broth and season with salt and pepper to taste.
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9
HINT: if you would like your sauce a bit thicker, finely crush 5-6 saltine crackers and stir into the broth.
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10
Add chicken back in to warm through. Cover and keep warm until serving.
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11
DUMPLINGS:.
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12
To make in food processor:.
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13
Whisk together melted 1 tablespoons butter, 3 eggs and 1/4 Cup milk.
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14
Using the dough blade for your food processor, finely chop crackers with the parsley and garlic powder in processor.
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15
Add liquid to crackers with processor running until all ingredients come together in a dough like mixture (don't overprocess, just process until it comes together).
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16
Form into small balls about size of unshelled walnuts, add to broth as directed above.
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17
To make W/O food processor:.
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18
Finely crush crackers with rolling pin, add to bowl with garlic powder and finely chopped parsley.
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19
Whisk together melted butter, eggs and milk.
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20
Add to crackers, mix well, and form into balls about size of unshelled walnuts. Add to broth as directed above.
