Ingredients: |
Ingredients: 4 chicken breasts, with ribs
1 onion, coarsely chopped
3 ribs celery, shopped
Tony's
1 medium onion, chopped
¼ c butter
2 T flour
2 c chicken stock
1 c milk
salt
pepper
1 chicken bouillon cube
Dumplings
1½ c flour
½ t baking powder
2 t salt
1 T shortening
ice water
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Directions: |
Directions:Remove skin from chicken. Place chicken, 1 onion, celery, and Tony's in a large pot, cover with water and bring to a boil. Cook until chicken is cooked - about 45 minutes. Let cool. Reserve stock and remove and debone and chop chicken in large pieces.
For dumplings, mix flour, salt, and baking powder in a bowl. Cut in shortening as for pastry. Add just enough water to blend all together. roll into a ball with floured hands, wrap in waxed paper and chill for several hours.
About 45 minutes before serving time, put butter in a heavy pan. Add chopped onion and cook slowly until it clarifies but does not brown. Blend in flour. Add stock and milk. Cover and cook slowly, stirring often. While this is cooking, roll out dumpling dough as thin as possible, less than ¼ inch thick. Cut into strips about 1" wide and then into squares. Dip each square lightly in flour. When onions are well-cooked, put chicken in pan. Throw the dumplings in one at a time. Cover and cook slowly until dumplings are done - about 15 minutes. Gently scrape the bottom of the pan with a large spoon occasionally, but do not stir dumplings into the bottom as they should cook on top. If juices become too thick, add more broth or milk. Adjust seasoning with Tony's or salt and pepper. Add a bouillon cube. |
This recipe for Chicken and Dumplings is from