Tuesday, 30 September 2014



1 stewing chicken, cut into pieces

4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced 1/2 c. onion, coarsely chopped 2 tsp. salt
1/4 tsp. pepper 1/3 c. flour

1 c. milk
2 tsp. parsley, minced Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

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