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Chicken and dumplings

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Ingredients/Components

milk - 2/3 c
salt - 1 Tbsp
flour - 1/2 c
egg, slightly beaten - 1 item
water - 3 4
oil - 2 Tbsp
baking powder - 2 tsp
pepper - 4 or
bay leaf - 1 item
stewing chicken, cut up - 4 5
large onion, sliced - 1 item
chopped fresh parsley or 1 tsp - 1 Tbsp
or 2 stalks celery, cut into 1-inch pieces - 1 item
10 or 20 oz - 1 to

How to make chicken and dumplings:

Dumplings:1 1/2 c. flour1 Tbsp. chopped fresh parsley or 1 tsp. parsley flakes (if desired)2 tsp. baking powder1/2 tsp. salt2/3 c. milk2 Tbsp. oil1 egg, slightly beaten In large saucepan or Dutch oven, combine chicken, water (to cover), onion, celery, salt, bay leaf and peppercorns. Heat to boiling; reduce heat. Simmer covered 2 to 3 hours or until chicken is tender. Cool; remove chicken from bones and cut into desired pieces. Skim fat from broth. Reheat broth (about 5 cups). Lightly spoon flour into measuring cup; level off. Blend 1/2 cup flour into 1/2 cup water until smooth; stir into hot broth, stirring constantly, until thickened. Add vegetables and chicken pieces; heat to boiling.

In medium bowl, combine 1 1/2 cups flour, parsley, baking powder and salt; stir to blend. Combine milk, oil and egg; add to flour mixture. Stir just until dry ingredients are moistened. Drop Dumplings by rounded tablespoonfuls onto hot broth. Cover tightly; boil gently 12 to 15 minutes or until dumplings are fluffy and dry. Serve immediately. Makes 4 to 6 servings.

Recipe categories: Chicken, Main dish, Whole chicken.

Rating:

Average rating: 3, total votes: 4

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