Ingredients: |
Ingredients: 3 to 4 lb. stewing chicken, cut into serving pieces
about 2 cups boiling water
2 tsp. salt
1/2 cup flour blended with 1 cup cold water
1 Tbsp. dry minced parsley
Dumplings:
1 cup sifted flour
1 1/2 cup baking powder
1/2 tsp. salt
1/4 cup milk
1 beaten egg
1 Tbsp. butter, melted
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Directions: |
Directions:Put chicken in a large, heavy pot. Add boiling water & salt. Cover & bring to steaming over high heat. Reduce heat to low & simmer 2 1/2 to 3 hours, or until chicken is tender (falling off the bone). Take off heat & let cool slightly. Remove chicken from the pot. Remove skin & bones, & set chicken aside. Skim off excess fat from top of chicken stock. Make dumpling dough & set aside. Add blended flour & water to broth. Put back on heat & cook, stirring constantly, until resulting sauce is smooth & a medium consistency. Return chicken to the pot & heat until the stock is boiling. Drop dumpling dough by tablespoonfuls onto stock as soon as it begins to boil. Cover the pot. Reduce heat to medium. Cook the dumplings, without lifting the cover, for 15 minutes. If needed, adjust the heat so the pot doesn't boil over. After 15 minutes, I usually take one of the dumplings out of the broth, cut it in half, & do a taste test to see if it is completely cooked. Garnish with parsley , if desired, & serve. DUMPLINGS: Sift the sifted flour, baking powder, & salt together 2 times. Combine the beaten egg, milk, & melted butter. Stir into the flour mixture only until all the flour is incorporated. |
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