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Gaudrey's Chicken And Dumplings




Source of Recipe


TOH Message Board


List of Ingredients




Chicken:
-1 1/2 quarts of chicken broth
-4 pounds of chicken - a stewing chicken or separate pieces
-1 meduim onion, chopped
-4 ribs of celery, thinly sliced
-2 carrots, thinly sliced
-2 teaspoons seasoned salt (Lawry's preferred)
-1/4 teaspoon black pepper
-2 bay leaves
-1 or 2 cans cream of chicken soup

Dumplings:
-1 cup all purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon seasoned salt (Lawry's preferred)
-1/8 teaspoon black pepper
-1 tablespoon finely minced green onions OR chives
-3 tablespoons shortening
-1/3 cup milk - more or less



Recipe



Chicken:
-Place broth in a large saucepot.
-Cut up chicken and add to pot with remaining ingredients, except dumplings and soup.
-Bring to a boil, then turn to simmer until meat is very tender, 45 to 60 minutes.
-At this point, you may remove half of the mixture to freeze for a later meal.
-Remove chicken from the pot and let it cool until it can be handled.
-Discard any bones and skin and cut meat in bite-sized pieces.
-Return to the pot.
-Bring to a boil.
-Drop dumplings into the boiling broth.
-Reduce heat to simmer, cover and cook 15 to 20 minutes.
-Carefully stir in cream of chicken soup (Use 1 or 2 cans depending on how thick you want it.), and heat through but do not boil.
-4 to 6 servings.

Dumplings:
-Sift dry ingredients together.
-Stir in green onions (or chives).
-Cut in shortening with a pastry blender or 2 knives until the mixture resembles corn meal.
-Add milk and stir until dough forms a ball that leaves the sides of the bowl.
-If too dry to form a ball, add a little more milk, a tablespoon or two at a time until the dough forms.
-Turn out onto a lightly floured board and form into a smooth ball.
-Roll out 1/4 inch thick.
-Cut into strips 1/2x4 inches.
-Proceed as directed in recipe above.