Chicken & Dumplings
|Stewing chicken/2 frying chickens, cut up||1 , cut|
|Celery ribs||4 (With Leaves)|
|Carrot||1 , pared and sliced|
|Onion||1 Small, cut|
|Flour||1 Cup (16 tbs), sifted|
|Baking powder||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.