Monday, January 9, 2012

Old Fashioned Chicken & Dumplings - Sure to Please!

Sometimes dinner calls to be old fashioned. Chicken and Dumplings is the best outlet to bring those classic flavors to your dinner table and provide your family with comfort. Perfect Chicken and Dumplings will take you back to the golden years
4 pounds chicken, cut into serving pieces
3 cups water
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove, minced
1 1/2 celery ribs
1 large onion, halved
2 tablespoons parsley, chopped
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk
3 tablespoons flour mixed with 1/3 cup water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.

To make dumplings: Sift flour, baking powder, salt, and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy.

Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares.

Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving dish.

Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.


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