posted by Ann Sanders 11-11-100 8:42 AM
Chicken and Dumplings
1 cup flour
2 cut up fryers
2 tbl. oil
3 celery ribs, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
1/4 cup chopped fresh parsley
2 tsp. salt
1 tsp. garlic powder
1 tsp. thyme
1/2 tsp. pepper
8 - 12 cups water
Dumplings:
2 cups flour
2 tsp. baking powder
2 eggs beaten
Gravy:
1/4 cup flour
1/2 cup water
Place flour in a bag; add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8 qt. Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.
Remove 1 cup of broth to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer 15-20 minutes. Remove chicken and dumplings to a serving dish and keep warm.
For gravy; remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately Yield: 6-8 servings