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Chicken & Dumplings

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  Stewing chicken/2 frying chickens, cut up 1 , cut
  Parsley sprigs 2
  Celery ribs 4 (With Leaves)
  Carrot 1 , pared and sliced
  Onion 1 Small, cut
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Flour 1 Cup (16 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Vegetable shortening 2 Tablespoon, melted
  Chopped parsley 2 Tablespoon

In Dutch oven or large kettle, add enough water to chicken to cover.
Add parsley sprigs, celery, carrot, onion, the 2 teaspoons salt, the pepper, and bay leaf.
Cover; bring to boiling and simmer 2 1/2 hours or until meat is tender.
Combine flour, baking powder, and the 1/2 teaspoon salt.
Combine milk and vegetable shortening; add with chopped parsley to dry ingredients; stir just to moisten.
Drop from tablespoon directly onto chicken in boiling broth.
Cover tightly; return to boiling.
Reduce heat (don't lift cover); simmer 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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