dawn_mo
Well-known member
* Exported from MasterCook *
Chicken and Dumplings
Recipe By : Candy/No.Calif.
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups And Stews
Amount Measure Ingredient -- Preparation Method
Stock:4 lb. chicken -- (4 to 5)
2 ribs celery
2 onions
1 carrot -- quartered
Salt and Pepper
Dumplings:
2 C sifted flour
3 t baking powder
1 t salt
2 eggs
2/3 C milk
Stock:
The day before, put chicken in a large Dutch oven. Barely cover with cold water and add celery, onions, carrots, and salt and pepper. Bring to a boil and then simmer, covered 1 hour or until chicken is tender. Cool and refrigerate chicken in broth overnight. The next day, remove surface fat and reserve. Remove chicken from the bones and set aside. Strain broth and measure 4 cups. Melt 1/4 C reserved chicken fat in a saucepan. Stir in 1/4 C flour and blend. Gradually stir in reserved broth. Bring to a boil and cook 2 minutes. Season with salt and pepper. Add chicken to sauce. Drop dumpling dough by spoonfuls into simmering chicken mixture. Cover and cook, without lifting the cover, 15 minutes.
Dumplings:
Sift dry ingredients. Beat eggs and milk together lightly, and blend with the flour mixture to make a fairly stiff dough.For lighter dumplings, separate eggs and beat yolks with milk. Fold in whites, beaten to soft peaks. Add bits of chicken fat.
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Chicken and Dumplings
Recipe By : Candy/No.Calif.
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups And Stews
Amount Measure Ingredient -- Preparation Method
Stock:4 lb. chicken -- (4 to 5)
2 ribs celery
2 onions
1 carrot -- quartered
Salt and Pepper
Dumplings:
2 C sifted flour
3 t baking powder
1 t salt
2 eggs
2/3 C milk
Stock:
The day before, put chicken in a large Dutch oven. Barely cover with cold water and add celery, onions, carrots, and salt and pepper. Bring to a boil and then simmer, covered 1 hour or until chicken is tender. Cool and refrigerate chicken in broth overnight. The next day, remove surface fat and reserve. Remove chicken from the bones and set aside. Strain broth and measure 4 cups. Melt 1/4 C reserved chicken fat in a saucepan. Stir in 1/4 C flour and blend. Gradually stir in reserved broth. Bring to a boil and cook 2 minutes. Season with salt and pepper. Add chicken to sauce. Drop dumpling dough by spoonfuls into simmering chicken mixture. Cover and cook, without lifting the cover, 15 minutes.
Dumplings:
Sift dry ingredients. Beat eggs and milk together lightly, and blend with the flour mixture to make a fairly stiff dough.For lighter dumplings, separate eggs and beat yolks with milk. Fold in whites, beaten to soft peaks. Add bits of chicken fat.
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