Chef Moneshay “Moe” Platt: Chicken & Dumplings

Chicken and Dumplings

Ingredients:

• 5 thighs (Skin on)

• 5 drum stick(Skin on)
• Carrots (Chopped)
• Onion (Diced)
• Green bell (Diced)
• 3 celery sticks( Chopped small)
• Bay Leaf ( 3 or 4)
• Thyme 2 tsps
• Poultry Seasoning
• Chicken Bouillon 3 tsps
• Salt to taste
• Pepper to taste
• Garlic (minced) 3 tsp
• Flour Tortillas (Slice into strips and cut into big chunks)

Directions:

• In a quart size pot, boil your chicken by itself for an hour or until tender on medium to medium
high heat with a lid.
• Once your meat is tender take all the meat out of the pot.
• Place on a plate and let cool off. Once cooled, shred the meat off the bone and toss the bones.
• Take all the vegetables and put back into the chicken stock made from boiling the chicken.
• Add all the seasonings and bay leaf too. If the broth is good, so will your soup.
• Add the chicken back into the pot with the veggies. Make sure you have plenty of juice in your
pot. If not, add more water and taste your broth.
• Add more seasoning until the stock is to your liking.
• Add the flour tortillas and stir.
• Turn pot on low and let sit for 20 mins. Then enjoy. :)