Chicken and Dumplings
Source of Recipe
My Mom
List of Ingredients
1 cut-up chicken, 3 1/2 to 4 pounds
1 medium onion, diced
1 medium carrot, diced
2 ribs celery, sliced
1 bay leaf
Salt and pepper
Dumplings:
1 1/2 cups all-purpose flour
3 tsps. baking powder
1 tsp. salt
3/4 cup milk
1 Tb. minced fresh parsley, optionalRecipe
Place chicken pieces in a Dutch oven or
other kettle with a tight fitting lid.
Distribute the onion, carrot and celery on top.
Add bay leaf and salt and pepper to taste.
Barely cover the chicken with cold water.
Place over high heat.
As soon as the water boils, cover tightly
and reduce heat to simmering.
Cook until very tender, 1 1/2 to 2 hours.
Fifteen minutes before serving time, prepare the dumplings:
Sift together the flour, baking powder and salt.
Add the milk and stir just until dry ingredients are dampened.
Add parsley (optional) and stir to distribute evenly.
Uncover the pot.
There should be enough liquid left to barely cover the chicken.
Add more water if necessary.
The cooking liquid should be at a brisk simmer.
Dip a teaspoon into the liquid, then into the dumpling batter,
and drop a heaping spoonful into the pan.
(This keeps the batter from sticking.)
Drop all the dumplings in quickly,
then replace the lid and cook 10 to 12 minutes.
Serve immediately.
Makes 6 servings.
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