Ingredients Jump to Instructions ↓

  1. 4 pounds chicken - cut into serving pieces

  2. 3 cups water

  3. 2 cups chicken broth - strong

  4. 1 teaspoon salt

  5. 1/4 teaspoon white pepper

  6. 1/8 teaspoon cayenne pepper

  7. 1 garlic clove - minced -- (about 1 tsp)

  8. 1 1/2 celery ribs

  9. 1 large e onion - halved

  10. 2 tablespoons parsley - chopped

  11. 2 cups flour

  12. 1 tablespoon baking powder

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon baking soda

  15. 3 tablespoons shortening

  16. 1 cup buttermilk

  17. 3 tablespoons flour - mixed with

  18. 1/3 cup water

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Cookin' with Queen Id


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