Old-Fashioned Chicken and Dumplings
Yield: 4-6 servings
Now that it is cooling off and nice dish of this is just right!
4-lb. roasting chicken
1/2 cup chopped onion
2 teaspoons salt
1 bay leaf
6 black peppercorns
1 large carrot, pealed and sliced
1 cup unsifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 Tbsp. chopped parsley
1 Tbsp. salad oil
3 Tbsp. all-purpose flour
Place chicken and giblets in 6-quart Dutch oven along with 5 cups water. Add onion, 2 teaspoons salt, the bay leaf, peppercorns, and carrot. Bring to boiling over high heat; reduce heat; simmer, covered, 1 hour, or till tender. Remove Dutch oven from heat; remove chicken and giblets to bowl to cool.
Meanwhile, make parsley dumplings:
In medium bowl, stir together 1 cup flour, the baking powder and salt. In 1-cup measuring cup, measure milk; with fork, stir in egg, parsley, and oil until well combined. Pour all at once into flour mixture, mixing with fork until dry ingredients are moistened; set aside.
Strain broth, and skim off fat. Measure broth–there should be 5 cups; add water if there is not enough. Return broth to Dutch oven. (If there is too much broth, boil, uncovered, to reduce to 5 cups.)
In small bowl, place flour; gradually whisk in 3 tablespoons water until smooth. Stir flour mixture into broth in Dutch oven. Bring to boiling; boil 1 minute.
Drop tablespoons of parsley-dumpling batter into gently boiling broth, making 18 dumplings in all. Cook, uncovered, over low heat 10 minutes. Cover tightly; cook 10 minutes longer.
Meanwhile, cut chicken into serving size pieces. Or bone and skin chicken, then cut into chunks. Add cut-up chicken and giblets to Dutch oven. Cook 5 minutes, or until heated through. Serve chicken and dumplings with it’s gravy.