CHICKEN AND DUMPLINGS RECIPE
Preparation - Medium
Chicken stew with dumplings, an old favorite.
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons shortening (you can use lard for additional flavor)
- 3/4 cup milk
- 3 pieces bacon, cooked and crumbled, or 2 TBSP bacon bits (optional)
- 1 TBSP fresh chopped parsley (optional)
- 6-8 pieces of good quality chicken (or 1 whole chicken cut in 6 or 8 pieces)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp poultry seasoning*
RINSE chicken inside and out with cold water. If browning first (optional), pat dry with paper towel.
OPTIONAL: For added flavor, brown the chicken in oil, shortening or lard before adding water. Let cool slightly before adding water to avoid splatter.
ADD chicken and ingredients to pot. Add water to cover chicken. Bring to a boil, reduce to simmer and cover, cooking until tender - 45 mins to 1 hour.
MEANWHILE, prepare your dumplings. Mix dry ingredients, cut or stir in shortening, add millk slowly until you have a very thick batter. Add (optional) bacon bits and/or parsley, mix thoroughly.
WHEN chicken is cooked and dumpling mix ready, make sure there is enough liquid to completely cover dumplings. Turn the heat up slightly to a high simmer and slowly add the dumplings using a tablespoon. Cook at a low simmer for 10 minutes uncovered, then 10 more minutes covered.
SERVE in stew pot or hot service dish.
Available commercially or make your own: add or omit and mix ingredients to your taste in following proportions
3 Ground white pepper, more to taste.
3 Dried sage
2 Dried thyme
2 Dried marjoram
2 Dried savory
2 Powdered ginger
1 Ground allspice
1 Grated nutmeg
1 Pinch paprika OR cayenne pepper
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