Skip to content Chicken and dumplings 1
4 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|
| 1 | | Old (8 pound) stewing |
| | Chicken |
| 1 | bunch | Thyme |
| 6 | | 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 |
Directions
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.