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CHICKEN AND DUMPLINGS




Source of Recipe


GRANDMA
1 stewing chicken, cut into pieces
4 Cups water (or chicken broth)
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
½ cup onion, coarsely chopped
2 teaspoons salt
¼ teaspoon pepper
1/3 cup flour
1 cup milk
2 teaspoons parsley, minced
Biscuit Dumplings (recipe below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2½ hours. Remove the chicken. Strain the broth, measure, and add enough water to equal 3 cups of liquid. Mix together flour and milk. Return broth to pan, and bring to a boil Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer for 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

BISCUIT DUMPLINGS

¼ cup Crisco
2 cups self-rising flour
1/3 cup milk

Cut Crisco into flour, then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.