country chicken/dumplings

Categories
Poultry
Breads
Yield
1 servings
MeasureIngredient
Broiler-fryer(3-4 lb)
Stalks celery, cut into
  Pieces
2 cups All-purpose flour 3/4 tsp salt
2 quarts Water
1 teaspoon Salt
2 teaspoons Baking powder
¼ cup Butter or marg., softened

Place chicken in a Dutch oven; add water, celery, and 1 tsp salt.

Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery.

Bone chicken, and cut meat into bite-size pieces; set aside meat and ¾ cup broth. Bring remaining broth to a boil.

Combine flour, baking powder, and ½ tsp salt; cut in butter until mixture resembles coarse meal. Add ¾ cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead. Pat dough to ½ inch thickness.

Cut dough in 4 x ½ inch pieces, and sprinkle with additional flour.

Drop dough, one piece at a time, into boiling broth, gently stirring after each addition. Reduce heat to low, cover and cook 8 to 10 mins.

Stir in chicken, and serve immediatley.

From: Ron Allard Date: 04-01-95 (159) Fido: Cooking

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