This is my favorite recipe for Chicken and Dumplings from my
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.
FOR
DUMPLINGS:
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.
