Chicken and dumplings 1
4 servings
Ingredients
| Quantity | 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.