Chicken and Dumplings (MRS)

By hmp13

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

Details

Servings 6

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.