Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | To 5 lbs |
5 cups | Water |
1 large | Onion |
3 \N | Whole cloves |
2 teaspoons | Salt |
\N \N | Flour |
\N \N | Butter dumpling batter -- |
\N \N | (recipe to follow) |
\N \N | Chopped parsley |
\N \N | Paprika |
\N \N | Assorted chicken pieces |
Wash chicken and place in pot with water. Add onion stuck with cloves and salt. Simmer for 3 to 3 ½ hours or until chicken is very tender. Skim off fat. Thicken gravy with flour mixed with a little cold water. Bring to boil, then drop in dumpling batter by the tablespoon. Cover and simmer for 12 minutes.
BUTTER DUMPLING BATTER Sift together 2 cups of flour, 2 teaspoons of double acting baking powder and 1 teaspoon of salt. Mix ( well beaten) 2 eggs with ⅔ cup of milk, ¼ cup of melted butter and ¼ tespoon crushed dried rosemary. Add this to dry ingredients. Mix lightly. Pour by large tablespoons on top of simmering stew and cover pot. Cook till tender and caky. . Check with fork. This recipe is 40 years old! Recipe By : NancyR5650
From: Garry Howard <garhow@...: Tue, 3 Jan 95 12:43:52 Est