| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Poultry, Main dishes | 1 | Servings | |
INGREDIENTS
| 4 | To 5 lbs | |
| 5 | c | Water |
| 1 | lg | Onion |
| 3 | Whole cloves | |
| 2 | ts | Salt |
| Flour | ||
| Butter dumpling batter — | ||
| (recipe to follow) | ||
| Chopped parsley | ||
| Paprika | ||
| Assorted chicken pieces |
INSTRUCTIONS
Wash chicken and place in pot with water. Add onion stuck with cloves and salt. Simmer for 3 to 3 1/2 hours or until chicken is very tender. Skim off fat. Thicken gravy with flour mixed with a little cold water. Bring to boil, then drop in dumpling batter by the tablespoon. Cover and simmer for 12 minutes. BUTTER DUMPLING BATTER Sift together 2 cups of flour, 2 teaspoons of double acting baking powder and 1 teaspoon of salt. Mix ( well beaten) 2 eggs with 2/3 cup of milk, 1/4 cup of melted butter and 1/4 tespoon crushed dried rosemary. Add this to dry ingredients. Mix lightly. Pour by large tablespoons on top of simmering stew and cover pot. Cook till tender and caky. . Check with fork. This recipe is 40 years old! Recipe By : NancyR5650 From: Garry Howard <garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52 Est File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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