Recipe by StinaWina
I love this recipe! It is from the Roald Dahl story, The Fantastic Mr. Fox and can be seen in "Roald Dahl's Revolting Recipes". I suggest you try it. It is definitely worth the work. Kids will love the meal as much as they will love the story. From your friend, StinaWina, the 9 year old chef
Top Review by DeSouter
Delicious! This recipe is from my niece, StinaWina, so I have tried this tasty dish. It takes a while to prepare, but you are on to other aspects of the recipe while others are cooking. It is a super dish for fall/winter. Christina is right....you'll love the dish as much as you love the story (which I HIGHLY recommend for kids AND adults).
- 3 1⁄2 lbs chicken
- 1 onion, halved
- 1 lb carrot, peeled and sliced thickly
- 2 stalks celery, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1⁄2 teaspoon freshly cracked pepper
- 1 chicken flavored bullion cube
- 5 ounces frozen or fresh peas
- 5 tablespoons butter
- 1⁄2 cup flour
- 2 cups milk
- 3 1⁄2 cups chicken stock (from above ingredients)
- 6 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 2 ounces Crisco or 2 ounces vegetable shortening
- 2 ounces corn, fresh or canned
- 1 pinch salt
- cold water
Directions See How It's Made
- Put chicken into a large pot with other ingredients, except the peas.
- Add enough water to cover 3/4 of the chicken.
- Cover pot and bring to a gentle boil, reducing heat to a simmer.
- Simmer about 1 1/2 hours.
- Remove chicken from pot and cool.
- Reserve the liquid and carrots.
- Skim off any fat.
- Chop up chicken into bite sized pieces.
- Sauce: Melt butter and add flour.
- Stir, cooking for 1 minute.
- Combine milk and chicken stock and gradually add to butter/flour mixture.
- Boil and cook for one minute.
- Remove from heat.
- stir in 5 1/2 tablespoons of parsley, salt and pepper.
- Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
- Bind with enough cold water to make a smooth dough.
- With floured hands, divide the dough into 12 portions and roll into balls.
- In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
- Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
- Sprinkle with remaining parsley and serve.