Chicken and Dumplings

Chicken and Dumplings

Stewed Chicken (see recipe)
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons snipped parsley
1 beaten egg
 1/4 cup milk
2 tablespoons cooking oil
1/2 cup all-purpose flour

Prepare dumplings when stewed chicken is almost tender. For dumplings, combine 1
cup flour, baking powder, and 1/2 teaspoon salt; stir in parsley. Combine egg,
milk, and oil. Add to flour mixture, stirring with a fork only till com- bined.
Drop dough from a tablespoon directly onto chicken in bubbly broth. Return to
boil- ing. Cover tightly. Reduce heat; do not lift cover. Simmer 12 to 15
minutes. Remove dumplings and chicken to a warm serving plat- ter; keep warm.
Strain broth.  To thicken broth for gravy, in a saucepan bring 4 cups broth to
boiling. Slowly stir 1 cup cold water into the 1/2 cup flour; gradually add to
broth, mixing well. Cook and stir till bubbly. Cook and stir 2 minutes more.
Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour some sauce over
chicken and dumplings; pass remaining. Serves 12. 

Stewed Chicken

5- to 6- pound stewing chicken , cut up, or two 3- pound broiler-fryer chickens,
cut up
4 stalks celery with leaves, cut up
1 carrot, sliced
1 small onion, cut up
1 teaspoon salt
1/4 teaspoon pepper

In a large Dutch oven combine chickens and enough water to cover (about 6 cups).
Add 4 stalks celery with leaves, cut up; 1 carrot, sliced; 1 small onion, cut
up; 1 teaspoon salt; and 1/4 teaspoon pepper. Cover; bring to boiling. Re- duce
heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for
broiler-fryer chick- ens or till chicken is tender. Remove chicken; strain
broth. Let chicken and broth cool.  When chicken is cool enough to handle, re-
move meat, discarding skin and bones. Store chicken and broth separately in
tightly covered containers in the refrigerator. Lift fat from broth when
chilled. (Broth and chicken may be fro- zen separately in 1-cup portions. Use
the meat in recipes calling for cooked chicken; use the broth as directed in
recipes.) Makes 6 cups broth and 6 cups cooked chicken. Serves 12.
- -

Bob Y.



Source:

rec.food.cooking, rec.food.recipes