Chicken and Fluffy Dumplings

Submitted by Deely

"This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store."

 

• Ready In: 2hrs 30mins
• Ingredients: 20
• Serves: 8

ingredients

• 2721.55 g roasting chickens, cut up
• 946.36-1064.65 ml water
• 5 stalk celery, cut up
• 236.59 ml carrot, sliced
• 3 sprig fresh parsley
• 1 bay leaf
• 4 peppercorns
• 9.85 ml salt

• DUMPLINGS

• 354.88 ml flour
• 14.79 ml minced parsley
• 9.85 ml baking powder
• 2.46 ml salt
• 0.61 ml nutmeg
• 157.80 ml milk
• 29.58 ml oil or 29.58 ml melted shortening
• 1 egg, slightly beaten

• GRAVY

• 236.59 ml water
• 118.29 ml flour
• 4.92 ml salt
• 1.23 ml pepper

directions

1. Combine the first 8 ingredients in a large pot.
2. Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
3. Skim off fat.
4. DUMPLINGS.
5. Combine dry ingredients.
6. Stir in remaining ingredients.
7. Drop by tablespoonfuls onto hot chicken and boiling stock.
8. Cover tightly and return to boiling.
9. Reduce heat to a simmer, Do Not Lift Cover.
10. Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
11. Arrange dumplings and chicken on a platter.
12. Strain broth.
13. GRAVY.
14. Combine flour and water, blend till smooth.
15. Bring 4 cups reserved broth to boiling, add flour mixture.
16. Bring to boil and cook till thickened.
17. Add salt and pepper.
18. Pour over chicken and dumplings.