chicken and dumplings 1

4 servings
Old (8 pound) stewing
1 bunch Thyme
Sprigs parsley
¼ cup Carrots, diced
¼ cup Celery, diced
¼ cup Onion, diced
¼ cup Broccoli
¼ cup Peas
¼ cup Corn
24  Whole peppercorns
1 cup White Lily flour
  I teaspoon baking powder
  L/4 teaspoon baking soda
 pinch Salt
¾ cup Buttermilk

Place hen in Dutch Oven with cold water to cover, add herbs and simmer covered 2½ hours. Add vegetables and simmer 15 minutes. Remove hen, let cool while preparing dumpling batter, then remove skin and bone; cut meat into bit sized pieces and return to pot. Bring to a boil, and add peppercorns. Drop spoonfuls of batter into boiling broth, cover tightly to steam for 12 minutes. Serve.

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