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Stewed Chicken and Dumplings

Source of Recipe


Helen Hodges (Nan)



List of Ingredients



• 3 lbs. fryer cut up or chicken pieces
  
• Water to cover
  
• 2 t. Salt
  
• 1 t. Pepper
  
• 4 T. cornstarch
  
• 1/4 cup cold water
  
• DUMPLINGS
  
• 2 cups flour 2 t. baking powder
  
• 1/2 t. salt
  
• 4 eggs
  
• 4 T. crisco oil or use chicken fat skimmed off top of broth
  
• Milk
  






Instructions



1. Wash fryer parts and place in roaster pot. Add salt and pepper. Cover with water and bring to a boil. Turn burner down on low and cook for about 45 minutes or until tender. Meanwhile, stir cornstarch in cold water until smooth. Pour in chicken pot and stir well to thicken gravey. If desired, add 6 or 8 whole eggs to gravey before adding dumplings. Then add dumplings and cook until done.
   
   
2. For dumplings, mix flour, baking powder, salt in a bowl, stir in crisco oil and four beaten eggs. Add enough milk to make batter. Drop by tablespoons and cook about 8 minutes, until done inside.