Betty Crocker cookbook (red and white gingham cover)
STEWING THE CHICKEN
In a large pot, stew either one whole chicken or separate pieces of chicken with one onion, several carrots, several ribs of celery, a bay leaf or two, salt, pepper, and enough water to cover all. Cook until done.
After stewing the chicken, remove it from the bone. Strain and save broth. Discard the vegetables, and return broth to the pot. Add meat back to broth, and bring back to a low boil.
2 c all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 Tablespoons snipped parsley (opt)
2 beaten egg
½ cup milk
4 Tablespoons cooking oil
Combine flour, baking powder, and salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough by the tablespoon directly onto chicken in bubbly broth. Return to boiling. Cover tightly. Reduce heat, do not lift cover. Simmer 12 to 15 minutes. If broth needs thickening, mix 2 heaping Tablespoons of flour into 1 cup of milk; stir carefully into pot so as not to break dumplings, and simmer for a few minutes with lid off. Serve.
My notes: This can easily be doubled or tripled if you have a big enough pot!
These are 'drop' dumplings, not the rolled variety. I'm not a fan of the rolled variety, too heavy for my liking. I took the photo below of a dumpling I cut in half to show you how it is cooked and fluffy all the way through.