Stewed Chicken with Dumplings
|Stewing chicken||5 Pound, cut in serving pieces (Plus Giblets)|
|Giblets||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Quart|
|Lemon||1 Medium, quartered|
|Salt||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Cracked pepper||1⁄2 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Dumplings||8 Ounce (Uncooked, 4 1/2 Cups)|
|Sliced carrots||3 Cup (48 tbs)|
|Sliced celery||1 Cup (16 tbs)|
Brown chicken and giblets in oil in 5-quart saucepan or dutch oven; drain off fat.
Add water, celery rib, lemon, 1 tablespoon salt, thyme, pepper, bay leaf and onions to chicken and giblets.
Bring to a boil; simmer, covered, 1 hour, or until chicken is tender.
Remove chicken; discard chicken skin, lemon, celery rib and bay leaf.
Add 2 teaspoons salt to chicken broth and bring to a boil; gradually add uncooked dumplings, carrots and sliced celery.
Boil, uncovered, 15 minutes, or until dumplings and vegetables are just tender.
Blend flour into 3 tablespoons water; stir into broth.
Cook and stir 1 minute.
Add chicken and heat.