French Canadian Chicken Stew
|Chicken bouillon cubes||2|
|Poultry seasoning||1 Teaspoon|
|Carrot||1 , sliced|
|Potatoes/2 small potatoes||1 Large, diced, quartered|
|Flour||2 Cup (32 tbs)|
Wash chicken; put in 8-quart saucepan.
Cover with water; add onion and bring to a boil.
Salt and pepper to taste; simmer until done.
Remove chicken from pan; remove skin and bones.
Return meat to pan.
Add bouillon cubes, poultry seasoning, carrot and potatoes.
Simmer until vegetables are almost done, then bring to aboil.
Add just enough cold water to flour to make soft dough.
Knead on floured board; roll out thin.
Cut into 1-inch squares.
Add French dumplings to stew one at a time.
Cook 10 minutes more.
Stew can be thickened with flour and water, if desired or more water may be added if too thick.