| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chicken &, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | lg | Hen; about 5 lbs. |
| 1 | Onion; quartered | |
| 1 | Bay leaf | |
| Salt and pepper; to taste | ||
| 2 | c | Sifted flour |
| 1/2 | ts | Salt |
| 1 | tb | Baking powder |
| 1 | Egg; beaten slightly | |
| 1 | tb | Melted butter |
| 1/2 | c | Milk |
| 1/4 | c | Softened butter; additional |
| 1/3 | c | Celery leaves; very finely minced |
| 1/3 | ts | Black pepper |
| 2 | tb | Butter; additional |
INSTRUCTIONS
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 doughlike 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. The Wide, Wide World of Texas Cooking ISBN 0-517-120089 Posted to Bakery-Shoppe Digest V1 #236 by C4 <c4@groupz.net> on Sep 14, 1997
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