- 6
Ingredients
- 1 (4 to 5 pounds) stewing hen, cut into 8 pieces
- 3 1/2 quarts water
- 1 1/2 teaspoons salt
- 1 large onion, chopped
- Chicken broth, if needed
- 1 1/2 cups milk
- 1/2 cup flour
- Dumplings
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- 1 egg, lightly beaten
- 1/4 to 1/2 cup milk
Preparation
Step 1
Place the chicken in a large, heavy pot. Cover with the water and add the salt. Bring to a simmer over medium heat and cook for about 45 minutes, until tender. Add the onion and cook for 15 minutes. Transfer the chicken to a platter and cover with foil to keep warm. Strain the broth through a fine mesh sieve. There should be 3 quarts. Return 2 quarts of the broth to the pot and keep at a simmer over low heat.
Pour the remaining 1 quart broth into a large saucepan and heat to a simmer over medium heat. Stir in 1 cup of the milk. In a small bowl, stir together the remaining ½ cup milk and the flour to make a smooth paste. Stir the flour paste into the broth mixture and cook, stirring occasionally, for 5 minutes, until thickened. Add the chicken and cook for 3 minutes, until heated through.
To make the dumplings, stir the flour, baking powder, and salt together in a large bowl. Cut in the shortening with a pastry blender until the mixture is crumbly. Stir in the egg and enough milk to make a stiff dough. On a floured work surface, roll the dough out to ¼ inch thick. Cut into 2 by 3 inch round pieces. Add to the 2 quarts simmering broth and cook for 10 to 15 minutes, until they float, indicating that they are cooked through.
To serve, ladle the chicken, gravy and dumplings into bowls.