Country chicken/dumplings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler-fryer(3-4 lb) | |
| 2 | 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 |
Directions
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