Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Queen Ida's Chicken And Dumplings

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

Ingredients:

CHICKEN STEW
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

DUMPLINGS
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


Preparation:

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













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.