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Williamsburg Inn Chicken And Dumplings Recipe

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This recipe for Williamsburg Inn Chicken And Dumplings is from The Jenkins Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Stewing Chicken (4-5 pounds) or 2 fryers ( 3 pounds each)
1 small onion sliced, 1 carrot sliced
2 ribs celery with leaves
1 teaspoon salt
4 Tablespoons butter or chicken fat
6 Tablespoons flour
⅛ teaspoon paprika
½ cup light cream (or whole milk)
white pepper to taste

Dumplings

2 Cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 Tablespoon shortening
¾ Cup milk
Directions:
Directions:
Simmer Chicken, onion, carrot and celery, and salt in enough water to cover until the chicken is done, 1½ to 2 hours. Remove the chicken from the broth. When cool enough to handle, remove skin and bones, dice meat in large pieces. Strain the stock and if necessary add enough water to make 1 quart.
Melt butter or chicken fat in a heavy bottom saucepan. Stir in flour mixed with paprika. Add chicken stock gradually stirring constantly. Cook for 2 minutes. Add cream, pepper and adjust seasoning to taste. Spoon dumplings on top of gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.

Dumplings:

Sift dry ingredients three times. Blend in shortening with pastry blender or fork. Add milk and mix well. Dip teaspoon into cold water then into dough and spoon dough onto chicken mixture as instructed above.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
2 to 3 hours
Personal Notes:
Personal Notes:
A dish for a cold snowy Winter night! Enjoy by the fire.

 

 

 

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