| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Chicken pieces |
| 1 | lg | Onion; diced |
| 3 | Pieces celery with leaves diced | |
| Salt and pepper | ||
| 2 | c | Water; (for chicken) |
| 1/2 | c | Water; (for gravy) |
| 1/4 | c | Flour |
| 2 | c | Flour |
| 3 | ts | Baking powder |
| Salt and pepper | ||
| 1/2 | ts | Paprika |
| 2 | tb | Shortening |
| 1 | c | Milk |
INSTRUCTIONS
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Cook chicken pieces with onion, celery, salt and pepper in 2 cups water, or more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1 hour. Remove chicken. Slip off skin, discard bones. Stir 1/2 cup cold water to which you add 1/4 cup flour to make smooth paste. Stir this into hot broth. Cook till thick. Return chicken to kettle. Heat slowly to boiling. MAKE DUMPLINGS: In bowl put 2 cups flour, baking powder, salt, pepper, paprika. Cut in shortening. Stir in milk till mixture is moist. Drop by tablespoon into pot on top of chicken. Cook, covered, 20 minutes. Do not remove lid till 20 minutes are up. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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