Pages

Tuesday, 30 September 2014

CHICKEN AND DUMPLINGS



CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces

4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced 1/2 c. onion, coarsely chopped 2 tsp. salt
1/4 tsp. pepper 1/3 c. flour

1 c. milk
2 tsp. parsley, minced Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

No comments:

Post a Comment