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Traditional Chicken and Dumplings

(1 Votes)


  • 1 fryer or stewing hen
  • 1/2 onion, chopped
  • 2 stalks celery, rough chopped
  • 3-4 carrots sliced 1/2 in. thick
  • salt and pepper to taste
  • 3 Tbsp. shortening
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk

Put the chicken, giblets and all (you may cut them up if you wish), into a stewing pot. Add water to cover. Bring to the boil, and lower heat to keep chicken at a low boil. Add the onion. Stew chicken for 1 1/2 to 2 hours, until done; add more water as needed. Remove chicken to plate and cool. Add the other vegetables to the broth and maintain at a low boil. When chicken is cool, bone and skin it. Tear or cut the chicken into bite-sized pieces and add to the stew. Raise heat to bring a high boil while you prepare the dumplings. Mix flour, baking powder and salt. Cut the shortening into this mixture until it resembles fine crumbs. Stir in milk. This will be a very soft dough. Drop the dough by spoonfuls into the boiling stew, taking care to drop it on the meat or the vegetables (although this is not essential, just nice). Cook uncovered 10 minutes, then cover and cook 10 more minutes. Makes 8 or 10 dumplings.

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