Chicken & Dumplings Recipe
Ingredients
| 1 stewing chicken, cut up or 2 frying chickens, cut up | ||
| Parsley sprigs | 2 | |
| 4 celery ribs with leaves | ||
| 1 carrot, pared and sliced | ||
| 1 small onion, cut up | ||
| 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 (16 tbs) | |
| Vegetable shortening | 2 Tablespoon, melted | |
| Parsley | 2 Tablespoon, chopped | |
Directions
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.
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.
Chef
