Chicken and Dumplings

Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089

1 large hen, about 5 lbs.
1 onion -- quartered
1 bay leaf
salt and pepper -- to taste
2 cups sifted flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg -- beaten slightly
1 tablespoon melted butter
1/2 cup milk
1/4 cup softened butter -- additional
1/3 cup celery leaves -- very finely minced
1/3 teaspoon black pepper
2 tablespoons butter -- additional

Disjoint the hen as though it were a frying chicken. Place it in a large pot with the onion, bay leaf, water to cover by 2 inches and salt and pepper to taste. Bring to the boil; reduce heat immediately to low and simmer until the bird is tender. Remove chicken. Cut the meat from the bones in large pieces and reserve. Strain the broth and return 6 cups to the pot.

Now sift flour, 1/2 teaspoon salt and baking powder together into a bowl. Combine egg, melted butter and milk; beat together into a bowl. Combine egg, melted butter and milk; beat together and add to dry ingredients. Work to a good dough like consistency, turn out on a floured board and roll to somewhat less than 1/4-inch thickness. Spread with softened butter; sprinkle with the celery leaves and pepper. Cut into strips 2 x 3 inches.

Bring broth to a good simmering heat; do not boil. Stir in 2 tablespoons flour rubbed with 2 tablespoons extra butter. Cook, stirring, until smooth and thickened. Add the dumplings a few at a time, sliding them down into the hot broth. Continue until all are in. Cover tightly and cook 20 minutes without lifting the lid. Arrange the cut-up chicken on a deep platter, spoon on the dumplings and cover with as much of the delectable sauce as you desire.

Garry's Home Cookin'
Eat first, ask questions later!

Home Page  BBQ Chili  Home Cookin'  Links  Mexican  Recipes  Texas Cookin'

I would love to hear your feedback, comments, or suggestions.

website by netRelief, Inc.