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Chicken: Chicken and Dumpling Recipes by Becky

posted by Becky 11-09-100 3:21 PM

Chicken with Dumplings
source: The Fannie Farmer Cookbook

4 or 5 lb. chicken
2 carrots, sliced thin
2 ribs celery with leaves, sliced fine
1 large onion, chopped
1 1/2 tsp. thyme, crumbled
1/2 tsp. rosemary, crumbled
2 tsp. salt
1/2 tsp. freshly ground pepper

Dumplings:
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tsp. minced parsley
4 tbsp. shortening
3/4 to 1 cup milk


Rinse chicken and place in a large pot with water to cover. Add vegetables and spices. Bring to a boil, then reduce and allow to simmer until chicken is cooked. Remove chicken, separate meat from bones, and place meat back in simmering broth. Discard skin.

Dumplings:
Combine dry ingredients and parsley. Cut in shortening until it looks like coarse meal. Stir in 3/4 c milk with a fork - add remaining milk if the dough will not hold together.

Drop dumplings by spoonful into pot. Cover and simmer for 20 minutes without lifting lid.




posted by Becky 11-09-100 3:21 PM

Chicken and Dumplings
source: Top Secret Recipes

3 quarts water
1 3 to 4 lb. chicken, cut up
1 1/2 tsp. salt
1 small onion, sliced
2 stalks celery, chopped
1 clover garlic, peeled and quartered
1 bay leaf
4 to 6 whole parsley leaves
1 tsp. coarsely ground black pepper
1 tbsp. lemon juice

Dumplings:
2 cups flour
1 tbsp. baking powder
1 1/4 tsp. salt
1 cup plus 2 tbsp. milk


Bring water to a boil and add chicken, salt, onion, celery, garlic, bay leaf and parsley. Reduce to a simmer and cook about 2 hours, until chicken is cooked. The liquid will reduce by about 1/3. Remove cooked chicken, remove skin and bones, and cut into bite sized pieces. Strain broth to remove vegetables - discard vegetables.

Return 6 cups of broth to the pot. Remaining stock may be frozen. Add pepper, remaining salt and lemon juice. Reheat over medium heat while preparing dumplings.

Dumplings: Combine dry ingredients. Add milk. Stir well and let dough rest 5 to 10 minutes. Roll dough out on floured surface to a 1/2 inch thickness. Cut dough into 1/2 inch squares and drop into simmering broth. They will swell and then shrink. Simmer for 20 to 30 minutes, stirring often. Add chicken to pot and cook for another 5 to 10 minutes.

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