Stewed Chicken With Light Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (5 1/2- to 6-pound) baking hen, cut up |
3 to 4 fresh celery leaves |
1 medium onion, chopped |
1 bay leaf |
pinch of ground thyme |
1 tablespoon salt |
1/4 teaspoon pepper |
1/4 cup plus 1 tablespoon all-purpose flour |
2 tablespoons butter or margarine, melted |
1 cup all-purpose flour |
1 teaspoon baking powder |
pinch of baking soda |
1 tablespoon butter or margarine, melted |
1/2 cup milk |
Directions:
1. Combine first 7 ingredients in a Dutch oven, and cover with water; bring to a boil. Cover; reduce heat, and simmer 4 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into bite size pieces. Set aside. Strain broth, and set aside.
2. Combine 1/4 cup plus 1 tablespoon flour and 2 tablespoons melted butter; stir well to make a paste. Gradually add paste to broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken.
3. Combine 1 cup flour, baking powder, baking soda, 1 tablespoon butter, and milk; stir well. Drop batter by tablespoonfuls into boiling broth mixture, allowing room for dumplings to expand during cooking process. Cover immediately; reduce heat, and simmer 20 minutes or until a wooden pick inserted in center of each dumpling comes out clean. Repeat procedure with remaining batter, if necessary. Serve immediately.
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