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Chicken With Slippery Dumplings




Source of Recipe


Ken


Recipe Introduction


This old-fashioned main dish reminds many of us of simpler days growing up on the farm.


List of Ingredients




1 Stewing Chicken (About 5 Pounds), Cut Up
4 Celery Ribs, Chopped
1 Medium Onion, Chopped
4 Medium Carrots, Coarsely Chopped
1 Tablespoon Chicken Bouillon Granules
DUMPLINGS:
3 Cups All-Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
Minced Fresh Parsley

Recipe



Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 quarts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. For dumplings, combine flour, salt and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10 to 15 minutes. Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-inch thickness; cut into 2-inch squares. Drop one at a time into simmering broth. Cover and cook for 5 to 7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired. Yields 8 servings.