Chicken and Dumplings

By Addie

On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri

Ingredients

• DUMPLINGS:
• 1 cup all-purpose flour
• 2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
• 2 tablespoons canola oil
• 3 celery ribs, cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 8 to 12 cups water
• ..........................
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 eggs, lightly beaten
• ..........................
• GRAVY:
• 1/4 cup all-purpose flour
• 1/2 cup water

Preparation

Step 1

1. Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in oil; drain.

2. Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink.

3. Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.

4. For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings. Yield: 6-8 servings.

Editor's Note: Any remaining chicken broth can be frozen for future use.