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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
2 to 2-1/4 quarts water |
1/2 cup sliced celery |
1/2 cup sliced carrots |
2 fresh parsley sprigs |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon pepper |
dumplings: |
3/4 cup king arthur unbleached all-purpose flour |
1 tablespoon minced fresh parsley |
1 teaspoon baking powder |
1/4 teaspoon salt |
dash ground nutmeg |
1/3 cup 2% milk |
1 egg, lightly beaten |
1 tablespoon canola oil |
gravy: |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
2. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
3. Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
4. Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
5. Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.
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