CHICKEN AND DUMPLINGS
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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