- 6
Ingredients
- Dumplings:
- 1 cup all purpose flour
- 2 1/2 - 3 lbs of chicken cut up
- 2 TBSPs vegetable oil
- 3 celery ribs, cut into 1 inch pieces
- 3 med carrots, cut into 1 inch pieces
- 1/4 cup chopped fresh parsley
- 2 tsps salt
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp pepper
- 8 to 12 cups water
- 2 cups all purpose flour
- 2 tsps baking powder
- 2 eggs beaten
- Gravy:
- 1/4 cup all purpose flour
- 1/2 cup water
Preparation
Step 1
1. Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat.
2. In a large skillet, brown chicken in oil; drain. Place in an 8 qt dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.
3. Remove 1 cup of broth to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by TBSPs into simmering broth. Cover and simmer for 15-20 minutes.
4. Remove chicken and dumplings to a serving dish and keep warm.
5. For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetalbe mixture. Cook over med heat, stirring constantly, until thickened and bubbly.
6. Pour over chicken and dumplings. Serve immediately.
Note: Any remaining chicken broth can be frozen for future use.