"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for CHICKEN AND DUMPLINGS, by , is from DEBRA PYLE LIRA'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debra Lira


1 broiler chicken
2 to 2 1/4 quarts water
1/2 c sliced celery
1/2 c sliced carrots
1 bay leaf
2 fresh parsley sprigs
1 tsp salt
1/4 tsp pepper

Place in a 5 qt dutch oven . Cover and bring to a boil. Reduce Heat, cover and simmer for 1 1/2 hours
or until tender. Remove Chicken and debone.


3/4 c all purpose flour
1 tbsp minced fresh parsley
1 tsp baking powder
1/4 tsp salt
Dash of nutmeg
1/3 c milk
1 egg, slightly beaten
1 Tbsp vegetable oil

Combine 1st 5 ingredients, stir in milk, egg and oil.
Drop by teaspoonfuls into boiling broth
Cover and cook for 15 minutes

Personal Notes:
Personal Notes:
Gravy Broth

1/4 all purpose flour
1/2 c. broth
1/4 tsp salt 1/8 tsp pepper

Mix together and add to broth, bringing to a boil
Add Dumplings to the broth




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