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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 08

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Chicken and Dumplings

4 lb chicken, cut into serving pieces
3 cups water
2 cup chicken broth, strong
1 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne pepper
1 garlic clove, minced (about 1 tsp)
1 1/2 celery ribs
1 lge onion, halved
2 Tbsp parsley, chopped

2 cup flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3 Tbsp shortening
1 cup buttermilk
3 Tbsp flour, mixed with 1/3 cup water

Place chicken in a 4-quart Dutch oven with the water, broth, salt,
white 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 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.

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