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Old Fashioned Chicken and Dumplings

Source of Recipe

David


List of Ingredients

Old Fashioned Chicken and Dumplings

Stock:
1 chicken or stewing hen (4 to 5 lb/2 59 2.2kg) cut in pieces
6 cups water
1 large onion
2 carrots, chopped
2 celery stalks plus tops chopped
1 1/2 tsp. salt
Stock: In large saucepan, combine chicken, water, onion, carrots,
celery and salt; bring to boil. Reduce heat, cover and simmer for 45
to 60 minutes, or up to 2 hours for stewing hen, or until chicken is
tender. Let cook; remove chicken and refrigerate stock; remove
solidified fat.

1/4 cup butter
1 onion, chopped
1/2 tsp. each dried thyme or savory and sage
1/3 cup all-purpose flour
2 1/2 cups of the prepared chicken stock
1 cup light cream or milk
2 cooked carrots, sliced
4 onions quartered
1 cup fresh or frozen peas
1/2 cup cooked celery
salt and pepper to taste

Dumplings
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp shortening
1/4 milk




Recipe

In large saucepan, melt half the butter; cook the onion until
tender. With slotted spoon, transfer to 12-cup flameproof casserole.
Add remaining butter, thyme and sage to saucepan; cook for 1 minute.
Stir in flour; cook for 2 minutes, stirring constantly.
Stir in 2 1/2 cups stock and cream; cook until thickened and
smooth. Pour into casserole. Remove chicken meat from bones and add
to casserole. Add carrots, onions, peas, celery and salt and pepper
to taste. Bring to boil, stirring gently. Top with Dumplings

Dumplings

In bowl, combine flour, baking powder and salt; cut in shortening
until like crumbs. Add milk all at once, stirring with fork only
until moistened. Drop by spoonfuls onto boiling stew. Cover and
simmer for 10 minutes. You can add fresh parsley to the dumplings.