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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 29

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Chicken and Dumplings

Stewed Chicken (see recipe)
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons snipped parsley
1 beaten egg
1/4 cup milk
2 tablespoons cooking oil
1/2 cup all-purpose flour

Prepare dumplings when stewed chicken is almost tender. For dumplings,
combine 1 cup flour, baking powder, and 1/2 teaspoon salt; stir in
parsley. Combine egg, milk, and oil. Add to flour mixture, stirring
with a fork only till combined. Drop dough from a tablespoon
directly onto chicken in bubbly broth. Return to boiling. Cover
tightly. Reduce heat; do not lift cover. Simmer 12 to 15 minutes.
Remove dumplings and chicken to a warm serving platter; keep warm.
Strain broth. To thicken broth for gravy, in a saucepan bring 4
cups broth to boiling. Slowly stir 1 cup cold water into the 1/2
cup flour; gradually add to broth, mixing well. Cook and stir till
bubbly. Cook and stir 2 minutes more. Season with 1/2 teaspoon
salt and 1/8 teaspoon pepper. Pour some sauce over chicken and
dumplings; pass remaining. Serves 12.


Stewed Chicken

5-to 6-pound stewing chicken, cut up, or 2 3-pound broiler-fryer chickens,
cut up
4 stalks celery with leaves, cut up
1 carrot, sliced
1 small onion, cut up
1 teaspoon salt
1/4 teaspoon pepper

In a large Dutch oven combine chickens and enough water to cover
(about 6 cups). Add 4 stalks celery with leaves, cut up; 1 carrot,
sliced; 1 small onion, cut up; 1 teaspoon salt; and 1/4 teaspoon
pepper. Cover; bring to boiling. Reduce heat; simmer 2 to 2 1/2
hours for stewing chicken or about 1 hour for broiler-fryer chickens
or till chicken is tender. Remove chicken; strain broth. Let chicken
and broth cool. When chicken is cool enough to handle, remove
meat, discarding skin and bones. Store chicken and broth separately
in tightly covered containers in the refrigerator. Lift fat from
broth when chilled. (Broth and chicken may be frozen separately in
1-cup portions. Use the meat in recipes calling for cooked chicken;
use the broth as directed in recipes.) Makes 6 cups broth and 6
cups cooked chicken. Serves 12.

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