Boggis's Chicken (Chicken & Dumplings) |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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I love this recipe! It is from the Roald Dahl story, The Fantastic Mr. Fox and can be seen in Roald Dahl's Revolting Recipes . I suggest you try it. It is definitely worth the work. Kids will love the meal as much as they will love the story. From your friend, StinaWina, the 9 year old chef Ingredients:
3 1/2 lbs chicken |
1 onion, halved |
1 lb carrot, peeled and sliced thickly |
2 stalks celery, chopped |
1 tablespoon fresh parsley, chopped |
1 teaspoon sea salt |
1/2 teaspoon freshly cracked pepper |
1 chicken flavored bullion cube |
5 ounces frozen or fresh peas |
5 tablespoons butter |
1/2 cup flour |
2 cups milk |
3 1/2 cups chicken stock (from above ingredients) |
6 tablespoons fresh parsley, chopped |
salt and pepper, to taste |
1 1/4 cups flour |
1 teaspoon baking powder |
2 ounces crisco or 2 ounces vegetable shortening |
2 ounces corn, fresh or canned |
1 pinch salt |
cold water |
Directions:
1. Put chicken into a large pot with other ingredients, except the peas.
2. Add enough water to cover 3/4 of the chicken.
3. Cover pot and bring to a gentle boil, reducing heat to a simmer.
4. Simmer about 1 1/2 hours.
5. Remove chicken from pot and cool.
6. Reserve the liquid and carrots.
7. Skim off any fat.
8. Chop up chicken into bite sized pieces.
9. Sauce: Melt butter and add flour.
10. Stir, cooking for 1 minute.
11. Combine milk and chicken stock and gradually add to butter/flour mixture.
12. Boil and cook for one minute.
13. Remove from heat.
14. stir in 5 1/2 tablespoons of parsley, salt and pepper.
15. Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
16. Bind with enough cold water to make a smooth dough.
17. With floured hands, divide the dough into 12 portions and roll into balls.
18. In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
19. Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
20. Sprinkle with remaining parsley and serve.
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