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Chicken and Dumplings




Source of Recipe


Williamsburg Inn


List of Ingredients




1 4 to 5 pound chicken
1 small onion
1 carrot
2 ribs of celery with leaves
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream
white pepper



Recipe



Put the chicken, onion, carrot, celery, and salt in your braiser or stew pot with enough water to cover the chicken; simmer until the chicken is done, from 11/2 to 2 hours. Remove the chicken from the broth. Remove meat from the bones. Strain stock and add enough water to make 1 quart. Make a roux for thickening the stock: melt butter in saucepan and stir in flour with paprika. Add chicken stock gradually, stirring constantly and cook for 2 minutes. Add cream, white pepper, and salt to taste, place meat in the sauce. Spoon dumplings on top of simmering chicken mixture and cover. Cook for 15 minutes.

The Dumplings

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk

Sift the dry ingredients three times. Blend in shortening with pastry blender or fork. Add milk and mix well. Dip a teaspoon into cold water, then into the dough, and spoon the dough onto the chicken mixture as instructed above.