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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up |
2 tablespoons canola oil |
3 celery ribs, cut into 1-inch pieces |
3 medium carrots, cut into 1-inch pieces |
1/4 cup chopped fresh parsley |
2 teaspoons salt |
1 teaspoon garlic powder |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
8 to 12 cups water |
dumplings: |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 eggs, lightly beaten |
gravy: |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup water |
Directions:
1. Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain.
2. Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink.
3. Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.
4. For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings. Yield: 6-8 servings.
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