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Chicken and dumplings
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Arielle's Recipe Archives

Serves/Makes:4 or more

  • 4 lbs (1.8 kg). chicken, cut into serving pieces
  • 3 cups (700 ml) water
  • 2 cups (475 ml) chicken broth, strong
  • 1 tsp (5 ml). salt
  • 1/4 tsp (1 ml). white pepper
  • 1/8 tsp (1 ml). cayenne pepper
  • 1 garlic clove, minced
  • 1-1/2 celery ribs
  • 1 large onion, halved or sliced
  • 2 Tbsp (30 ml). parsley, chopped
  • Dumplings:
  • 2 cups (475 ml) flour
  • 1 Tbsp (15 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml). baking soda
  • 3 Tbsp (45 ml). shortening
  • 1 cup (225 ml) buttermilk
  • Gravy thickening:
  • 3 Tbsp (45 ml). flour, mixed with 1/3 cup (80 ml) water
  • Place chicken in a 4 quarts (3775 ml) Dutch oven with the water, broth, salt, whie pepper and cayenne.
  • Bring to a boil and skim foam for a minute or two.
  • Reduce heat to a simmer and add garlic, celery, onion, and parsley.
  • Cover and simmer gently 1 1/4 hours before adding dumplings
  • Dumplings:
  • Sift flour, baking powder, salt, and baking soda together.
  • With a fork or a pastry blender (or in a food processor) work the shortening into the flour mixture until the texture is that of cornmeal.
  • Rapidly stir in buttermilk.
  • Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy.
  • Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1 1/2 inch squares.
  • Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.
  • With a slotted spoon, remove chicken and dumplings to a platter or serving dish.
  • Off heat, stir the flour paste into the broth left in the pot.
  • Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy.
  • Pour the gravy over the chicken and dumplings and serve immediately.
If you wish you can make the dumplings out of a baking mix (i.e. Bisquick or Jiffy). The dumpling directions are on the box.

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