jmcquown wrote:
> Nice cold weather "stew" My ex-husband's uncle adored this, so much so
> that my ex- got jealous and thought I was having an affair with the uncle
> simply because I made him some chicken & dumplings to take home with him on
> his drive back to... geez, I have no idea where he was from. Missouri,
> maybe. Anyway, even with the canned soup it's good stuff!
>
> Chicken & Dumplings
>
> 3-1/2 lbs. chicken, cut up (I use chicken thighs)
> water to cover
> 1/2 tsp. poultry seasoning
> 2 bay leaves
> 2 carrots, chopped
> 2 celery stalks, chopped
> 1 small onion, chopped
> 2 cans cream of chicken soup
> 1/2 tsp. black pepper
>
> Place chicken pieces in a deep pot and cover well with water. Add the
> poultry seasoning, bay leaf, carrots, celery and onion. Bring to a boil and
> reduce heat. Simmer 45 minutes. Remove chicken to a platter and let cool.
>
> Let broth cool slightly; pour through a strainer into another pot. Chill
> the broth and skim the fat from the top. Put 3 c. broth back in the pan.
> You may need to add more later as needed. Whisk in cream of chicken soup and
> pepper and bring to a simmer, stirring to blend well.
>
> Meanwhile, remove the skin from cooked chicken and discard.
>
> Debone the chicken, tearing into bite-sized pieces. Add to the simmering
> broth. Continue to simmer on low while you prepare the dumplings. Add more
> broth as needed; the dumplings will thicken it.
>
> Drop Dumplings:
>
> 4 Tbs. vegetable shortening
> 2 c. all-purpose flour
> 2 tsp. baking powder
> 3/4 c. salt
> 1-1/2 c. milk (or non-fat buttermilk, even better!)
>
> Combine dry ingredients; cut the shortening in with a fork until mixture is
> crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
> bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
>
> Jill

This is the recipe I use for Chicken and Dumplings. They are the thick
heavy Southern style Dumplings. It is mainly the dumpling part of the
recipe that I follow. I just make chicken soup and then do the
dumplings. I like to have the veggies in it. (onions, celery, carrots
and at the end add peas. Family favorite comfort food.

CHICKEN AND DUMPLINGS


1 large hen (about 5 lbs.)
1 onion, quartered
1 bay leaf
salt and pepper to taste
2 cups sifted flour
1 egg, beaten slightly
1 Tablespoon baking powder
1 Tablespoon melted butter
1/2 cup milk
1/4 cup softened butter (additional)
1/4 cup celery leaves, chopped very fine
1/4 teaspoon pepper
2 Tablespoon butter
2 Tablespoon flour



Disjoint chicken. Place in large pot with onion, bay leaf and water to
cover by 2", salt and
pepper to taste. Bring to boil, reduce heat to low and simmer until
tender
Remove chicken and remove meat from bone in large pieces. Strain broth
and return 6 cups
to pot.

Sift together, flour, 1 teaspoon salt and baking powder in bowl.

Combine egg, melted butter and milk. Beat and add to dry ingredients.
Work to a good dough like consistency. Turn out on floured board.
Roll to a little less than 1/4 " thick. Spread with softened
butter and sprinkle with celery leaves and pepper. cut into 2" by 3"
strips.

Bring broth to a good simmer. DO NOT BOIL. Rub together 2 Tablespoon
flour and 2 Tablespoon butter. Stir into simmering broth. Cook
stirring, until smooth and thickened.

Add dumplings, a few at a time, sliding them into the broth. Continue
until all are in. Cover tightly and cook 20 minutes without lifting
lid.

Arrange chicken on a deep platter. Spoon on dumplings and cover with
sauce.