Brown Chicken Fricassee
|Stewing chicken||5 Pound (Cut Up 0.25 Cup Flour)|
|Poultry seasoning||1 Teaspoon|
|Salad oil||3 Tablespoon|
|Onion||2 Medium, sliced and separated into rings|
|Water||4 Cup (64 tbs)|
|Cornmeal dumplings||1⁄4 Cup (4 tbs)|
Wash chicken; drain.
Shake pieces, a few at a time, in mixture of flour, salt, poultry seasoning, and pepper in a paper bag to coat well.
Brown slowly in salad oil in a large heavy frying pan; remove.
Add onion rings, saute until they are soft.
Return chicken to pan; add bay leaf and water; cover.
Simmer 1 1/2 hours or until chicken is tender.
Prepare Cornmeal Dumplings.
Heat chicken until boiling rapidly; drop dough into 12 small mounds on top; cover.
Cook, covered, 20 minutes.
(No peeking, or the dumplings won't puff properly.) 6.
Remove chicken and dumplings to a heated serving platter; remove bay leaf; serve gravy in a separate bowl.
CORNMEAL DUMPLINGS: Sift 1 1/2 cups sifted flour, 1/4 cup yellow cornmeal, 3 teaspoons baking powder, and 1 teaspoon salt into a medium-size bowl.
Cut in 2 tablespoons shortening with a pastry blender until mixture is crumbly.
Stir in 1 cup milk just until flour mixture is moistened.
(Dough will be soft.)