Old fashioned chicken and dumplings

By á-20886

Our family favorite

Ingredients

• 4-lb roasting chicken, cut up
• 5 cups cold water
• 1/2 cup chopped onion
• 2 tsp. salt
• 1 bay leaf
• 6 black peppercorns
• 1 large carrot, pared and sliced
• 3 tbsp. all-purpose flour
• 3 tbsp. water
• Dumplings
• 2 cps sifted all-purpose flour
• 2 tsp baking powder
• 1/4 tsp. salt
• Dash pepper
• 2 tbsp. chopped green onion
• 1/4 cp butter or margarine
• 3/4 cp milk

Preparation

Step 1

Wipe chicken pieces with damp paper towels. Place in 6-quart Dutch oven with 5 cups water. Add Onion, salt, bay leaf, peppercorns and carrot. Bring to boiling; reduce heat and simmer, covered, 1 1/4 hours, or until tender.

Let chicken cool in broth. Mince giblets fine; add to broth or use another time. Meanwhile, make Dumplings.

Remove chicken from broth; measure broth – there should be 5 cups. (If necessary, boil, uncovered, to reduce to 5 cups; or add water or canned chicken broth to measure 5 cups if there is not enough.)

Meanwhile, combine flour with 3 tbsp. water in small bowl. Stir to dissolve flour.

Stir flour mixture into broth in Dutch oven. Return chicken pieces to broth. Bring to boiling, stirring; drop dumpling batter by rounded tablespoonfuls onto chicken in broth, making 12 to 14 dumplings. Bring to boiling; simmer, covered, 10 to 15 minutes, or until dumplings have risen and cooked through.


Dumplings
In large bowl, sift flour with baking powder, salt and pepper. Stir in onion.

With pastry blender or two knives, cut shortening into the flour mixture until it resembles coarse cornmeal. With a fork, stir in the milk until mixture forms a ball and leaves side of bowl.
Drop onto chicken as directed in Step 5 of Old fashioned chicken and dumplings.
Makes 12 to 14