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Chicken And Dumplings

Category

Chicken

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Ingredients

***CHICKEN STEW***
4 pounds Chicken cut into pieces
3 cups Water
2 cups Strong chicken broth
1 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Cayenne pepper
1 Garlic clove -- minced
1 1/2 Celery ribs
1 large Onion -- halved
2 tablespoons Parsley -- chopped
***DUMPLINGS***
2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
3 tablespoons Shortening
1 cup Buttermilk
3 tablespoons Flour -- mixed with 1/3 cup
Water

Procedures

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stiring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.

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<h1>Chicken And Dumplings</h1>
 Ingredients :
 ***CHICKEN STEW*** 
 4 pounds Chicken cut into pieces 
 3 cups Water 
 2 cups Strong chicken broth 
 1 teaspoon Salt 
 1/4 teaspoon White pepper 
 1/4 teaspoon Cayenne pepper 
 1 Garlic clove -- minced 
 1 1/2 Celery ribs 
 1 large Onion -- halved 
 2 tablespoons Parsley -- chopped 
 ***DUMPLINGS*** 
 2 cups Flour 
 1 tablespoon Baking powder 
 1/2 teaspoon Salt 
 1/4 teaspoon Baking soda 
 3 tablespoons Shortening 
 1 cup Buttermilk 
 3 tablespoons Flour -- mixed with 1/3 cup 
 Water <hr hieght="1">
 Procudures
 To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stiring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. 
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