Melda hallenbeck's chicken stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 5 lbs | |
| 5 | cups | Water |
| 1 | large | Onion |
| 3 | Whole cloves | |
| 2 | teaspoons | Salt |
| Flour | ||
| Butter dumpling batter -- | ||
| (recipe to follow) | ||
| Chopped parsley | ||
| Paprika | ||
| Assorted chicken pieces | ||
Directions
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