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Chicken and Dumplings
Ingredients:
4 lb. roasting chicken
6 c. water
2 tsp. salt
1/8 tsp. pepper
4 medium white potatoes, peeled and sliced thin
1 small onion
1 Tbs. chopped parsley
4 medium stalks celery, coarsely chopped
1 1/2 c. flour
1 tsp. salt
1 Tbs. baking powder
2 Tbs. butter
1 egg
1/2 c. milk
4 lb. roasting chicken
6 c. water
2 tsp. salt
1/8 tsp. pepper
4 medium white potatoes, peeled and sliced thin
1 small onion
1 Tbs. chopped parsley
4 medium stalks celery, coarsely chopped
1 1/2 c. flour
1 tsp. salt
1 Tbs. baking powder
2 Tbs. butter
1 egg
1/2 c. milk
Directions:
Put chicken in the dutch oven or 5 qt. casserole with the water, salt and pepper.Bring to a boil, skim off the scum,reduce heat to a simmer, cover and cook slowly until done, about 1 hour. Remove and cool chicken. When cool enough to handle, remove skin and bones; cut into chunks. Keep broth warm. Strain the broth and measure. You should have 6 cups. If not, add water. Put stock back in the pot and add vegetables and parsley. Cook for 15 minutes, before adding dumplings. Bring stock to a rapid boil.
To make dumplings, sift flour, baking soda and salt. Cream the butter and egg together, then add the flour mixture and the milk alternately, beating well. Drop the mixture by tablespoon into boiling liquid. When all are in, immediately cover the pot and boil, without removing the cover, for 12 minutes. Serve from the pot with the chicken around the dumplings.
Put chicken in the dutch oven or 5 qt. casserole with the water, salt and pepper.Bring to a boil, skim off the scum,reduce heat to a simmer, cover and cook slowly until done, about 1 hour. Remove and cool chicken. When cool enough to handle, remove skin and bones; cut into chunks. Keep broth warm. Strain the broth and measure. You should have 6 cups. If not, add water. Put stock back in the pot and add vegetables and parsley. Cook for 15 minutes, before adding dumplings. Bring stock to a rapid boil.
To make dumplings, sift flour, baking soda and salt. Cream the butter and egg together, then add the flour mixture and the milk alternately, beating well. Drop the mixture by tablespoon into boiling liquid. When all are in, immediately cover the pot and boil, without removing the cover, for 12 minutes. Serve from the pot with the chicken around the dumplings.
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