Recipe By : Willa Govoro (Taste of Home Aug/Sept 95)
Serving Size : 8 Preparation Time :0:00
Categories : Chicken & Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
2 broiler-fryer chickens (2 1/2-3 lbs each) -- cut up
2 tablespoons cooking oil
3 celery ribs -- cut in 1" pieces
3 medium carrots -- cut in 1" pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 cups water -- (up to 12 cups)
DUMPLINGS
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs -- beaten
GRAVY
1/4 cup all-purpose flour
1/2 cup water
Place flour in a bowl or bag; add the chicken pieces and dredge or shake to
coat. In a large skillet, brown chicken in oil; drain. Place in an 8-qt
Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to
cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken
is almost tender, about 45-50 minutes. Remove 1 cup of broth to use for
dumplings; cool, then add flour, baking powder and eggs. Mix well to form a
stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer
for 15-20 minutes. Remove chicken and dumplings to a serving dish and keep
warm. For gravy, remove 4 cups broth and vegetables to a large saucepan;
bring to a boil. Combine flour and water; mix well. Stir into vegetable
mixture. Cook over medium heat, stirring constantly, until thickened and
bubbly. Pour over chicken and dumplings. Serve immediately.
