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CHICKEN and DUMPLINGS (cmkd93f) 1i27

Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Chicken Main Dish


1 Chicken --whole
2 Celery --cut up
3 Sm Carrots --cut up
1 Onion --diced
2 cans Chicken broth
Salt to taste
1 teaspoon Black pepper (or to taste)
1/2 teaspoon Sage (dried)
1/4 teaspoon Thyme (dried)
2 1/2 cups Flour
3 teaspoons Baking powder
1 teaspoon Salt
1/4 teaspoon Sage (dried)
2 tablespoons Shortening
1Sm Carrot --grated fine
Pepper to taste
1 1/4 cups Milk


Brown the chicken in a 450-degree oven until lightly browned. Place the chicken and the rest of the ingredients into a large pot or Dutch oven. Add water to cover the chicken. SIMMER until the chicken is tender (can vary, depending on how large and tough your chicken is). When chicken is almost done, prepare the dumplings. DUMPLINGS : If you'd like to add fresh carrots or any other veggies you'd like, do it during the last 20 minutes or so. The other veggies will be flavorless. They've already given up their flavor to the broth. I usually remove them. Once the chicken is done, remove it and the wilted veggies from the pot, keep the chicken warm. Mix all the dry ingredients for the dumplings together. Cut in the shortening until it looks coarse and grainy. Add the shredded carrots (if you'd like) and milk. Stir together JUST until everything is moistened. DON'T over-mix or your dumplings will be tough and doughy. Drop dumplings into SIMMERING broth, make them as small or large as you like. Remember though, cooking time will vary. The times I'm giving you are for large dumplings. Simmer, LID OFF, for about 5 minutes. COVER pot and continue to simmer for 15-20 minutes longer. Remove the dumplings to a bowl; return the chicken to the pot (if you need to reheat it). You won't need to thicken the broth because the dumplings will add flour to the stock and make it thick. Serve immediately. Dumplings do not make good leftovers, they get doughy. Hope you and your little one enjoy,

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