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Richard Baxter
Chicken and Dumplings
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Favorites, Poultry
6
Servings
INGREDIENTS
3
lb
Frying chicken
2
qt
Water
1
Onion; quartered,
1
Carrot; quartered
1
Celery stalk; quartered
1
Bay leaf
10
Peppercorns
1 1/2
ts
Salt
1/2
ts
Thyme
1/2
ts
Rosemary
3
c
Flour
1/2
ts
Baking soda
1/2
ts
Salt
5
tb
Shortening
1/4
c
Chicken stock
2/3
c
Buttermilk
1
ts
Thyme
S & p to taste
INSTRUCTIONS
DUMPLINGS
Place chicken in 6 qt. Nesco or heavy stockpot with water. Water should
just cover chicken. Add remaining soup ingredients. Bring to a boil,
lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises
to top.
Remove chicken. When slightly cooled, remove meat from carcass, returning
skin and bones to stockpot. Simmer 1 hour longer. Strain stock,
discarding solids. Refrigerate stock overnight to remove fat. Next day heat
stock before adding dumplings .
To make dumplings, combine flour, soda and salt. Lightly cut in shortening
till mixture resembles coarse meal. Add the 1/4 C. chicken stock and
remaining ingredients and stir to make a stiff dough. Turn dough onto a
lightly floured surface and knead gently 5 - 6 times. Pat dough into a
round, wrap in plastic and chill for 1 hour.
Bring the strained stock to a simmer. Roll the chilled dough out 1/8"
thick. Cut into 4x1" pieces, and drop them, one at a time, into simmering
stock, stirring often so the dough doesn't stick together. Cook gently 10
~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat
to pot and serve at once. Season with salt and freshly ground pepper.
Serves 4 - 5.
ORIGINATOR Above SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 9/17/96
Posted to EAT-L Digest 16 Sep 96
Date: Tue, 17 Sep 1996 20:31:19 -0400
From: Grace Wagner <wgmm@MAIN.CITYNET.NET>
A Message from our Provider:
“If you want to be a leader, you must serve.”
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