Country Chicken Stew With Celery Seed Dumplings
|Chicken broth||4 Cup (64 tbs)|
|Celery rib with leaves||4 Medium|
|Dried summer savory||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Flour||1 1⁄4 Cup (20 tbs)|
|Yellow cornmeal||2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Vegetable shortening||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
1. Combine broth and chicken in a large Dutch oven. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.
2. In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and 1/2 teaspoon salt. Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.
3. Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving.