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Chicken
and Dumplings |
1 fryer, cut up
3 chopped onions
3 stalks chopped celery
2 sliced regular carrots or 10 little carrots
1 teaspoon each: dried thyme, marjoram, and dill or double for fresh
1 bunch chopped parsley
2 cans Campbell’s chicken broth
Bisquick dumpling recipe, or make from scratch
Dumplings:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon sugar
3 tablespoon soft butter
about 1 cup milk
Brown chicken pieces with a little butter in the bottom of a stock
pot. I use a 12 inch diameter pan that is about 9 inches high. Add
onion part way through. Add other vegetables and seasonings. Then
add chicken broth, and water being sure that there is enough chicken
sticking up out of the liquid to support the dumplings. Bring to
a boil, reduce heat, simmer about 5 minutes, lower heat to very
low simmer. Spoon dumpling batter by tablespoonfuls onto the chicken
pieces. Cook 10 minutes uncovered. Grease lid, if you think the
dumplings may rise to touch it. Cover and cook another 15 minutes.
Poke dumpling to be sure it’s done.
Dumpling consumption requires vast amounts of broth and butter.
-Kate
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