|1||Chicken; whole, * see note|
|1 medium||Onion; chopped|
|3||Stalks celery; chopped|
|5 cups||Chicken broth|
|2 tablespoons||Parsley; dried|
|3 mediums||Potato; diced|
|10 ounces||Peas; frozen, optional|
|Salt and pepper; to taste|
|4 drops||Yellow food coloring; optional|
|½ teaspoon||Baking powder|
* An old stewing hen is preferred, but a fryer chicken is okay.
Cut the chicken into large pieces. Put chicken (with the skin on), onion, celery, chicken broth, parsley and tarragon into a large stew pot. Bring to a boil, reduce heat, and simmer until chicken is tender. (A stewing hen will take about 3 hours; a fryer about 45 minutes) Remove chicken from pot and cool. Clean the chicken very carefully, removing the skin, loose fat and bones. Chop the chicken into bite size pieces. Defat the broth if desired. This can be accomplished by refrigerating it over night so the fat hardens on top. I use pieces of paper towel laid on top of the warm broth.
Return the chicken to the pot and add the potatoes, carrots and peas.
Season to taste with salt and pepper. Mix the flour with the water in a tightly covered jar. Thicken the broth with the flour mixture as it comes to a boil. Add the yellow food coloring, if desired. (I think it makes the stew more appealing) Simmer a few minutes. Bring it back to a boil and drop the dumpling batter by large spoonfuls on top of the boiling stew. Lower the heat to simmer. Cover the pot. Turn the dumplings as they cook for 10 to 15 minutes.
DUMPLINGS: Mix the dry ingredients thoroughly. Add the slightly beaten eggs and enough milk to make a thick dough.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by JoAnn <joannr@...> on Sep 12, 1997
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