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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. In a large Dutch oven, combine chicken, onion pierced with cloves,
carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups
water. Bring to a boil over medium heat, reduce heat to low, and
simmer, covered, 1 hour.
2. Sift 1 cup flour, baking powder, and salt together in a
medium-size bowl. Cut in shortening until mixture resembles coarse
meal. Add 1/2 cup milk all at once and mix lightly just until dough
holds together.
3. Remove onion and parsley from stew. Drain off liquid, reserving 3
cups. Skim fat of reserved liquid and pour back into pot. Bring to a
simmer and drop dumpling mixture by rounded tablespoons on top of
liquid. Simmer uncovered 10 minutes; then cover and simmer 10 minutes
longer.
4. Remove dumplings and chicken to a heated serving bowl. Stir
remaining 3 Tablespoons flour into remaining 1/4 cup milk until
smooth. Stir into sauce in pan and bring to a boil, stirring until
thickened. Pour sauce over chicken and dumplings. Sprinkle with
chopped parsley.
| Ingredients:
3 Pound(s) Chicken
1 medium Onion
4 Whole cloves
3 medium Carrots; cut 2-in chunks
2 Celery ribs; finely chopped
2 Sprigs of parsley
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
1 3/4 Cup(s) Milk
1 Cup(s) Sifted flour
1 1/2 Teaspoon(s) Baking powder
2 Tablespoon(s) Chilled shortening |
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