Chicken broth with dumplings

Fragrant chicken broth, and even with dumplings - any mother will thank you for the recipe for such a soup. Except, perhaps, the Jewish one, because every Jewish mother has her own version of the healing chicken broth. This is a sure-fire remedy for colds, and dumplings are responsible for satiety.

Ingredients

• 1 domestic chicken weighing 1.2-1.6 kg
• 1 bay leaf
• 1 tsp black peppercorns
• salt
• For dumplings:
• 1 cup flour + a little more for dusting
• 1 large C0 egg
• salt
• deep fat oil

Directions

1. Place the chicken in a large saucepan, cover with cold water so that the chicken is covered by three fingers. Place the saucepan over medium heat, bring to a boil, reduce heat to low, and skim off the foam.
2. Add bay leaf, peppercorns and salt to taste to the chicken saucepan. Cook, partially covering with a lid and not letting the broth boil violently, 2 hours. After 10 minutes. after the start of the boil, the bay leaf must be removed.
3. Remove the chicken from the broth, cut into small pieces, or remove the meat from the bones altogether. Strain the broth into a clean saucepan.
4. Step 4
5. For the dumplings, sift the flour and salt up a hill. Make a depression in the center, beat in an egg and add 1 tbsp. l. very cold water. Knead the stiff dough, knead it thoroughly, 5-7 minutes. Let the dough sit for 15–20 minutes.
6. Heat deep-frying oil in a deep saucepan. Separate the pieces from the dough and roll them on a floured surface into sausages about 2 cm in diameter.Use a sharp knife to cut them into pieces about 1.5 cm long.
7. Dip the dumplings in portions in heated oil and fry until golden brown. Remove with a slotted spoon and place on paper towels to allow excess oil on the glass. Bring broth to a boil and serve on bowls. Place a piece of chicken and dumplings on each plate. Serve immediately.