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Chicken And Dumplings Recipe
McCall's cooking school
4 lb roasting chicken, cut up
2c. sifted flour (sift before)
water
2tsp. baking powder
1/2 c chopped onion
1/4 tsp salt
1 1/2 tsp salt
dash pepper
1 bay leaf
2 tbsp chopped green onion
6 whole peppercorns
1/4 c shortening
1lg carrot
1/4 c. milk
3 tbsp flour
1-prepare chicken. wipe chicken with damp paper towel. Place chicken in a 6 qt. dutch oven with 5 c. of water, add chopped onion 1 1/2 tsp. salt, bay leaf, peppercorns and carrot. Bring to boil over high heat, reduce heat cover and simmer 1 1/4 hrs or until tender.
2- Let chicken cool in broth mince giblets add to broth or use another time. Make dumplings in lg. bowl sift 2 c flour with baking powder, salt, pepper stir in green onion add shortening cut in pastry blender or two knives until mixture coarse cornmeal.
3- Add milk to flour mixture all at once, stir with fork until mixture forms a ball and the dough leaves the side of the bowl, set aside. Using a slotted spoon, remove the chicken from broth and place in a bowl. cover to keep warm and set aside.
4- Measure chicken broth (throw away bay leaf) remaining in dutch oven there should be 5 cups liquid. If more then 5 cups return to dutch oven and boil uncovered until reduced to 5 cups. If less then 5 cups add water or canned chicken broth to measure 5 cups.
5- Mix 3tbsp flour with 3 tbsp water until very smooth. Stir into broth in dutch oven, bring to boil stirring constantly with wooden spoon until thickened. Return chicken pieces to gravy. Drop rounded tablespoonfuls of dumpling batter onto chicken in gravy.
6- Return chicken mixture to a boil, reduce heat cover pot, and simmer for 10-15 minutes or until the dumplings have risen and are cooked through. Serve chicken and dumplings with gravy.
makes 6-8 servings.
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