World Famous Recipes

Recipes for Chicken and Dumplings

Chicken and Dumplings

4 – 5 lbs (1.8 – 2.2 Kg) stewing chicken cut into serving pieces
1 small onion, chopped
1 carrot, chopped
2 ribs celery, chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter or chicken fat
6 Tbs (90 ml) all-purpose flour
1/2 cup (125 ml) heavy cream or half-and-half

For the dumplings:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) vegetable shortening
3/4 cup (180 ml) milk

Combine the chicken pieces, onion, carrot, celery, salt, and pepper in
a large pot and add enough water to cover. Bring to a boil over high
heat, reduce the heat, and simmer covered until the chicken is tender,
1 1/2 to 2 hours. Remove the chicken and allow to cool enough to
handle. Remove and discard all skin, bones, and gristle. Tear the
chicken into large pieces. Strain the stock and discard the solids.
Add 4 cups (1 L) of the stock to the pot, adding more water if
necessary to make 4 cups (1 L). In a separate saucepan, melt the
butter and stir in the flour. Cook over moderate heat for 3 minutes,
stirring frequently. Add the flour mixture to the stock and bring to
a boil over moderate heat, stirring frequently. Reduce the heat to
low and simmer 10 minutes. Add the reserved chicken, cream, and
adjust seasoning with salt and pepper.

To make the dumplings, sift together the flour, salt, and baking
powder in a mixing bowl. Blend in the shortening with a fork. Add
the milk and mix just enough to incorporate the ingredients. Using a
tablespoon dipped in cold water, spoon the batter onto the top of the
chicken mixture. Cover and cook 15 minutes without lifting the lid.
Serve immediately.