Friday, September 03rd 2010

Chicken and Dumplings Recipe

4 pounds stewing chicken
1 onion, sliced
1 carrot, sliced
2 ribs celery with leaves, chopped
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk

Simmer chicken, onion, carrot, celery and salt in enough water to cover until the chicken is done. 1 1/2 to 2 hours. Remove chicken from the broth. When it is cool enough to handle remove the skin and bones and dice the chicken. Strain stock and if necessary add enough water to make 1 quart. Melt the butter in a heavy saucepan. Stir in the flour mixed with paprika. Add the chicken stock gradually stirring constantly cook for 2 minutes. add the chicken cream and pepper and adjust the seasoning to taste. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.

Sift together dry ingredients. Blend in the shortening with a
pastry blender or fork. Add the milk and mix well. Dip a teaspoon
into cold water and then into the dough. Spoon the dumpling on
top of the gently bubbling chicken mixture and cover.