Preparation:
To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.
To make dumplings: Sift flour, baking powder, salt and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy.
Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares.
Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish.
Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stirring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.
From Cooking with Queen Ida. Published by Prima Publishing. ISBN 1-55958-050-X |
