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Home style chicken and dumplings

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Ingredients/Components

stewing chicken, cut up - 1 (5
stalks celery, sliced - 4 item
large carrots, shredded - 2 item
large onion, chopped - 1 item
dried basil, crushed
dried marjoram, crushed - 1/2 tsp
bay leaves - 2 item
all-purpose flour - 1 c
baking powder - 2 tsp
beaten egg - 1 item
milk - 1/4 c
cooking oil - 2 Tbsp
snipped parsley - 1/4 c

How to make home style chicken and dumplings:

In a 6-quart Dutch oven combine chicken, celery, carrots, onion, basil, marjoram, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper. Add 8 cups water. Bring to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours or until chicken is tender. Remove from heat. Remove chicken. Discard bay leaves. Use a metal spoon to skim fat that rises to the surface. Reserve 1/2 the chicken and broth for another use. Return remaining chicken and broth to boiling.

For batter, in a large mixing bowl combine 1 cup flour, baking powder and 1/2 teaspoon salt. In a small mixing bowl combine egg, milk and oil. Add to flour mixture, stirring just until moistened. Drop batter from a spoon onto the chicken in the broth, making 6 dumplings. Return to boiling. Reduce heat; cover tightly and simmer 12 to 15 minutes or until a toothpick inserted in a dumpling comes out clean. Do not lift cover. Use a slotted spoon to transfer dumplings and chicken to soup plates. Keep warm.

Combine 1 cup cold water and 1/2 cup flour. Add to broth, mixing well. Cook and stir until thickened and bubbly, then cook and stir 1 minute more. Add parsley, salt and pepper. Spoon thickened broth over each serving. Makes 6 servings.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.2

Average rating: 3.2, total votes: 5

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