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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, cut up 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 egg 1/4 c. milk 2 Tbsp. melted margarine Homemade Dumplings 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 broth. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |