Christmas Recipes

Chicken and dumplings


5 to 6 lbs. chicken, cut up
4 stalks celery with leaves
1 carrot, sliced
1 small onion, diced
2 tsp. salt
1 bay leaf
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbs. cooking oil
2 Tbs. parsley


In dutch oven or large kettle, add enough water to cover chicken. Add parsley, celery, carrot, onion,2 tsp. salt,pepper and bay leaf. Cover; bring to boiling and simmer for 2 1/2 hours or until meat is tender. Mix together flour, baking powder and 1/2 tsp. salt. Combine milk and oil; add with snipped parsley to dry ingredients; stir just to moisten. Drop from Tbs. directly onto chicken in boiling stock. Cover tightly; return to boiling, reduce heat and simmer 12 to 15 minutes. DO NOT LIFT LID. Remove dumplings and chicken to platter and keep warm. GRAVY: Strain broth. Measure 1 qt. broth into saucepan; heat to boiling. Combine 1/2 c. flour and 1 c. cold water; gradually add to broth, mixing well. Cook, stirring constantly, till mixture thickens. Add 1 1/2 tsp. salt and 1/8 tsp. pepper. Pour over chicken and dumplings to serve.

Makes 6-8 Servings

Added On: 2005-10-04
Submitted By: Staff
Filed under the following categories:
¬ Chicken ¬ Carrots ¬ Dinner

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