Queen Ida's Chicken And Dumplings


Course : Dumplings
Serves: 4 - 6
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Ingredients:


---chicken stew

4 pounds chicken - cut into serving pieces

3 cups water

2 cups chicken broth - strong

1 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 clove garlic minced -- (about 1 tsp)

1 1/2 medium celery ribs

1 large onion - halved

2 tablespoons parsley - chopped

---dumplings

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons shortening

1 cup buttermilk

3 tablespoons flour - mixed with 1/3 cup water
 

Preparation / Directions:


To make chicken stew: Place chicken 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 for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.

 

Nutritional Information:

1368 Calories (kcal); 43g Total Fat; (28% calories from fat); 34g Protein; 209g Carbohydrate; 9mg Cholesterol; 5311mg Sodium


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