Chicken and Dumplings

Ingredients

• 1 large boiler chicken ( 3 to 5 lbs.)
• 1 tsp. salt
• 2 cups diced celery and leaves
• 2 medium onions, diced
• 1 1/2 cups diced carrots
• 1 cup diced peeled turnip
• 1 cup fresh or thawed peas
• 1 small tomato, peeled and chopped
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 or 2 bay leaves
• 1/4 cup minced fresh parsley
• Dumplings:
• 1 cup all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/4 cup chilled butter or shortening
• 1/3 cup milk

Directions

In large soup kettle, barely cover chicken with cold water; add salt and bring to boil. Cover, reduce heat and simmer for 2 to 3 hours or until meat is tender. Remove chicken from stock, let cool and remove meat from bones.

Meanwhile, add celery, onions, carrots, turnip, peas and tomator to stock. Season with pepper, thyme, bay leaves and parsley. Simmer covered until vegetables are tender. Taste and correct seasonings if necessary. Add chicken meat and stir. Remove bay leaves.

Dumplings: In bowl, stir together flour, baking powder and salt, cut in butter until in fine crumbs. Add milk all at once and stir quickly to blend. Drop batter by spoonfuls onto simmering liquid. Cover tightly and cook over medium heat for 7 minutes or until dumplings are more than double in size. Do no uncover during cooking or steam will escape.

Submitted 6/13/05.
Source: Our Mothers' Kitchens, by Anita Stewart
Submitted By: Jean Trenholm
JTrenholm@email.msn.com
Chicken and Dumplings