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Queen Ida's Chicken And Dumplings

Recipe By:
Serving Size : 0 Preparation Time :0:00
Categories : Cajun Stews Poultry


4 pounds Chicken - cut into serving pieces
3 cups water
2 cups chicken broth -strong
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove -minced --(about 1 tsp)
1 1/2 celery ribs
1lge 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 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 for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.

Cookin' with Queen Ida Prima Publishing P.O. Box 1260QI Rocklin, CA 95677

ISBN 1-55958-050-X Source: Cookin' with Queen Ida

Shared by Fred Towner

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