Preparation time: 10 minutes
Cooking time: 2-21/2 hours
Whole chicken cut up in parts
1 beef shank
couple of soup bones
6-8 whole carrots(peeled & rinsed)
6 garlic cloves
1 small package of celery (rinsed with ends cut off)
3 bay leafs
1 large cooking onion
1 tbsp. black peppercorns
1 tbsp. salt & 1 tsp. for dumplings
21/2 cups flour
1 heaping Tbsp. cream of Wheat
1/4 cup oil
Place the chicken,shank,soup bones into a large stock pot. Add enough water to cover meat.
Boil on high uncovered. Remove the dark foam from top. Continue to do this for half an hour.
Then turn your heat down to medium and add the rest of the ingredients. Simmer for about 2 hours.
Strain liquid into another pot. Take the skin off the chicken and remove the meat from the bones. Place the chicken into a serving platter. Put the carrots into a small bowl. This way once the broth with the dumplings are done, they can add what they want to their individual bowls.
Before heating the broth on medium-high,prepare dumplings.
In a medium sized bowl add 21/2 cups of flour.Add 1 tsp.salt,1 heaping tbsp.cream of wheat. Stir then make a well in centre and add 1/4 cup oil and 2 eggs slightly stirred.Fold in flour and add enough water to make a paste from flour.
Bring the broth to a boil and add the 1 Tbsp. of salt. Now drop the dumplings by teaspoonfuls into the broth. When they float to the top, it is ready.
Turn to a simmer and serve into bowls.