Chicken & Dumplings
- 1 large fryer, cut up
- 1 quart chicken stock
- 1 large celery rib, cut into large dice
- 1 small carrot, cut into large dice
- 1 small onion, cut into large dice
- 2 tablespoons chicken fat or cooking oil
- 1/4 cup onion, finely chopped
- 2 tablespoon parsley, finely minced
- 2 cups all purpose flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup milk
- 2 each eggs
3-4 pounds of thighs or chicken hindquarters substitute very well for the whole fryer.
- Put chicken, vegetables and stock in a large pot. Bring to a boil; reduce heat to low and cover tightly. Cook until tender, about an hour.
- (Note. You may poach the chicken in advance, set into the refrigerator to cool, and finish the recipe at a later time.)
- Heat chicken fat or oil in a large pot until hot. Add onions and saute until soft and golden brown, about 10 minutes. Remove from heat.
- In a mixing bowl blend flour, baking powder and salt. Measure milk; add onion and fat, parlsey, and eggs. Blend and mix wet ingredients into dry ingredients. Stir in parlsey.
Remove meat from chicken bones; discard bones. Reheat chicken meat and broth to simmering. Spoon in walnut sized spoonfuls of dumpling batter, filling but not overcrowding the pot. Reduce heat to low and cover tightly. Cook for 15 minutes.
James Beard, James Beard's American Cookery; revision by ARG