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Chicken And Dumplings
1
4
2
1
1
1
1
¼
− 3 lb. Chicken
Cup Water
Cup Chicken broth
Carrot, roughly chopped
Medium onion, cut into quarters
Stalk of celery, roughly chopped
Teaspoon Salt
Teaspoon Freshly ground pepper
2
Cup All−purpose flour
Teaspoon Baking soda
Teaspoon Salt
Teaspoon Shortening
Cup Buttermilk
½
½
3
1
Place the chicken in a Dutch oven or other large pot, and add the water,
broth, carrot, onion, celery and salt. Bring to a boil, cover and lower
heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
Remove chicken and allow it to cool enough to handle. Remove the carrot,
onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and tear meat into
bite−size pieces. Set aside. (You can do this part the day before, if you
like. Just refrigerate the boned chicken −− well covered so it doesn't dry
out −− and broth.)
The Dumplings:
Combine the flour, baking soda and ½ teaspoon salt; cut in the shortening
with a pastry blender or two knives until mixture is consistency of coarse
meal. Add the buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface and knead 4 or 5 times −− no more.
For drop dumplings, pat the dough down to a ¼−inch thickness, and pinch off
1−½−inch pieces.
For rolled dumplings, roll the dough to a ¼−inch thickness, and cut into
strips, no larger than about 2 x 2 inches. (The dumplings will plump up when
they are cooked.) If you have prepared the chicken in advance and
refrigerated it, return it and the broth to your big pot and bring it to a
boil. Then, with a very large slotted spoon or ladle, dip the boned chicken
Chicken And Dumplings
14
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