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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
- 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
- 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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