Stewed Chicken with Dumplings Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| 5-pound stewing chicken, cut in serving pieces, plus giblets | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Quart | |
| 1 celery rib | ||
| Lemon | 1 Medium, quartered | |
| 1 tablespoon plus 2 teaspoons salt | ||
| Thyme | 3/4 Teaspoon | |
| Cracked pepper | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Onions | 1 Cup (16 tbs), sliced | |
| Dumplings | 4 1/2 Cup (16 tbs), uncooked | |
| Carrots | 3 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Flour | 3 Tablespoon | |
Directions
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.
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.
Chef
