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Chicken And Dumplings

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Main Dish Poultry


4 pounds Chicken cut into pieces
3 cups Water
2 cups Strong chicken broth
1 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Cayenne pepper
1 Garlic clove --minced
1 1/2 Celery ribs
1 large Onion --halved
2 tablespoons Parsley --chopped



2 cups Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
3 tablespoons Shortening
1 cup Buttermilk
3 tablespoons Flour -- mixed with 1/3 cup Water


To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stiring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X Shared by "Fred Towner"

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