Chicken and dumplings 1

Yield: 4 servings

Measure Ingredient
1 Old (8 pound) stewing
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

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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