CHICKEN AND DUMPLINGS|
1 (5 to 6 lb.) stewing
chicken, cut up or 2
(3 lb.) broiler-fryer
chickens, cut up
4 stalks celery with leaves,
1 carrot, sliced
1 small onion, cut up
2 sprigs parsley
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
1/2 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. snipped parsley
1/4 c. milk
2 Tbsp. melted margarine
Place chicken in Dutch oven or large kettle; add water
to cover (about 8 cups). Add celery, carrot, onion, parsley,
bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Cover;
bring to boiling. Reduce heat and simmer until chicken is
tender, about 2 hours for stewing chicken or about 1 hour for
broiler fryers. Prepared Homemade Dumplings when chicken is
almost tender. Drop mixture from tablespoon directly onto
chicken in boiling broth. Cover tightly; return to boiling.
Reduce heat; do not lift cover. Simmer 12 to 15 minutes.
Remove dumplings and chicken to platter; keep hot. Strain
In saucepan, bring 4 cups broth to boiling. Stir 1 cup
cold water into the 1/2 cup flour. Gradually add to broth,
mixing well. Cook and stir until thickened and bubbly. Stir
in the 1 1/2 teaspoons salt and the 1/8 teaspoons pepper. Pour
over chicken and dumplings. Serves 6 to 8.
Homemade Dumplings: Stir 1 cup all-purpose flour with
teaspoon baking powder and 1/2 teaspoon salt; add 2 tablespoons
snipped parsley. Stir together 1 egg, 1/4 cup milk and 2
tablespoons melted margarine or butter; add to flour mixture.
Stir just until blended.
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