 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 8 |
|
This came from better homes and garden cookbook. Prep time and cook time may vary. Might take 4 hours in all. Ingredients:
1 5- to 6-pounds ready-to-cook stewing chicken, cut up, or 2 large broiler-fryer chickens, cut up |
2 sprigs parsley |
4 celery branches with leaves |
1 carrot, pared and sliced |
1 small onion, cut up |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Place chicken pieces in Dutch oven or large kettle with enough water to cover (about 2 quarts).
2. Add remaining ingredients.
3. Cover; bring to bioling and cook over low heat about 2 1/2 hours, or till tender.
4. Leave chicken on bones in liquid for Chicken with Dumplings. Or, remove meat from bones. This will yield about 5 cups diced cooked chicken for salads or casseroles.
5. =====================================================
6. Chicken With Dumplings
7. Stewed Chicken
8. 1 cup sifted all-purpose flour (do not use self rising your dumplings will fall apart)
9. 2 teaspoons baking powder
10. 1/2 teaspoon salt
11. 1/2 cup milk
12. 2 tablespoons salad oil
13. Chicken gravy
14. =====================================================
15. Prepare stewed chicken, above. When chicken is almost tender, sift tohether flour, baking powder, and salt. Combine milk and oil; add to dry ingredients; stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. (Do not let batter drop in liquid.) Cover tightly; return to boiling. Reduce heat (don't lift cover): simmer 12 to 15 minutes, or till done. Remove dumplings and chicken to hot platter; keep hot while preparing Chicken Gravy. Makes 10 dumplings.
16. =====================================================
17. To prepare Chicken Gravy: Strain broth from stewed Chicken. Measure 1 quart into medium saucepan. Heat to boiling. Combine 1/2 cup all-purpose flour and 1 cup cold water; gradually add to broth, mixing well. Cook, stirring constantly, till mixture is thick and bubbly. Season with 1 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings. Garnish with parsley. Makes 6 to 8 servings.
|
|