Monday, January 18, 2010

Chicken & Dumplings

Here it is:


2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cups milk

Sift dry ingredients thoroughly. Blend in shortening (I use my hands) Add in enough milk to make a good dough/mix. Use cold teaspoon and spoon dough into chicken mixture.


1 4-5 pound stewing chicken (hen) or 2 fryers, 3 lbs each
1 small onion
1 carrot, sliced
2 ribs celery with leaves
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream (yes important)
White pepper to taste

Simmer chicken, onion, carrot, celery and salt in pan with enough water to cover the chicken. Simmer until done, about 1.5 - 2 hours. Remove chicken from broth and remove skin and bones. Cut chicken into small cubes. Strain stock. There should be about a quart, if not add water. Melt butter in a heavy saucepan. Stir in flour and paprika (rue). Add chicken stock gradually and cook for 2 minutes, stirring. Add cream, salt and pepper to taste. Place dumplings on stop of simmering chicken mixture and over. Cook 15 minutes.

I usually add more celery and chicken to the stock I am simmering the dumplings in for more flavor and of course the chicken itself. I also like adding paprika to the dumplings too.

By: Carly

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