CHICKEN AND DUMPLINGS
Yield: 6 servings
2/3 c Flour 2 cn Chicken broth (10 3/4 ounces
1/2 c Yellow cornmeal -each
2 ts Baking powder 1 c Chopped onion
2 tb Shortening 1 ts Thyme
1/2 c Chopped parsley 2 tb Vegetable oil
2/3 c Milk 1 pk Frozen peas, carots, and
1 Broiler-fryer (3 1/2 pounds) -corn, slightly thawed
4 c Water
In a large bowl, combine flour, cornmeal, and baking powder. Cut in
shortening with pastry blender or two knifes used scissor-fashion. Add
parsley then the milk all at once; stir with fork just until moistened.
Chill until ready to use.
In a large saucepan or kettle, combine chicken with water and broth. Bring
slowly to boiling; skim. Simme 35 minutes or until chicken is tender.
Remove chicken. Strain broth through fine-mesh colander or through
cheesecloth into a large bowl. Wash and dry the sauce pan.
When cool enough to handle, remove and discard skin and bones from
chicken; cut meat into bite-sized pieces.
Saute onions and thyme in oil in the saucepan. until onions are soft, about
5 minutes. Retyrn reserved broth and chicken pieces to saucepan. Bring
slowly to a boil. Drop dumpling batter in 6 large mounds on hot broth;
reduce heat and cover. Simmer 25 minutes or until dumplings are done (do
Makes 6 servings.
[ 1001 HOME IDEAS MAGAZINE; April 1990 ]
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