Chicken and Dumplings

 Chicken and dumplings

1 (3 pound) broiler-fryer chicken, cut up

Water

4 stalks celery with leaves, cut up

1 carrot, sliced

1 small onion, cut up

2 sprigs parsley

1 bay leaf

2 teaspoon salt

¼ teaspoon pepper

Place chicken pieces in a large kettle or Dutch oven; add enough water to cover. Add celery, carrot, onion, parsley, bay leaf, salt, and pepper. Cover and bring to boiling. Reduce heat and simmer 1 hour for broiler-fryer, or 2 to 2½ hours for stewing chicken. Chicken is done when it is easily pierced with a fork. When almost done, prepare dumplings.

Dumpling

1 cup flour

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons snipped fresh parsley

1 egg, beaten

¼ cup milk

2 tablespoon butter

Mix flour, baking powder, salt and parsley in a medium size bowl. In a separate bowl mix egg, milk and butter. Pour into the flour mixture until just moistened. Drop 6 to 8 dumplings from a tablespoon onto chicken in boiling broth. Cover, when it returns to a boil, reduce heat and simmer for 12 to 15 minutes. Remove chicken and dumplings and place it on a serving platter.  Strain broth. Bring 4 cups of the broth to boiling. Stir 1 cup cold water into ½ cup flour; gradually add to boiling broth, mixing well. Cook and stir till bubbly. Sir in 1 ½ teaspoons salt and 1/8 teaspoon pepper; pour over chicken and dumplings. Serves 6 to 8 

NOTE

You can stew the chicken, then pull meat off of the skin and bones. This meat can be used in many other recipes including chicken salad. 

Strain the broth and refrigerate. This chicken broth can also be used in many other recipes.