Mom's Stewed Chicken Dumplings & Gravy
Stewed Chicken:
2 large broiler-fryer chickens
2 celery ribs, cut in pieces
2 sprigs fresh parsley
1 large carrot, peeled and cut in pieces
1/2 onion, unsliced
2 tsp. salt
1/4 tsp. freshly ground black pepper
Place chicken in a large pot with enough water to cover. Cover with lid and bring to a boil. Skim off residue that rises to surface. Add remaining ingredients, reduce heat and simmer 45 minutes to an hour or until the meat is tender. (Simmer - do not boil!). Drop in dumplings and cook 15 minutes.
Dumplings:
2 cups sifted All Purpose flour
3 tsps. baking powder
1 tsp. salt
2 eggs
2/3 cup milk
Sift dry ingredients together. Beat eggs and milk together and blend with flour. Remove lid from pot in which chicken is cooking and drop in rounded tablespoons of dough over surface, leavingroom for dumplings to puff up. Cover pot, keeping liquid at a simmer. Cook for about 15 minutes until dumplings are light and cooked through. Serve chicken on a large platter surrounded by dumplings. If you'd like, make the following gravy and serve over chicken and dumplings.
Optional Chicken Gravy:
1 quart chicken stock
1/2 cup All Purpose flour
1 cup cold water
salt and fresh pepper
Strain broth in which chicken was stewed. Measure 1 quart broth into a saucepan; bring to boil. Combine flour and water; stir in some of the hot broth. While stirring constantly, add flour mixture to broth. Cover until thickened, 15-20 minutes. Season to taste with salt and pepper.
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