Recipe: Chicken and Dumplings (2)

CHICKEN AND DUMPLINGS

4 lb chicken
1 to 3 carrots
2 to 5 celery stalks, with leaves on if possible
1 onion
1 bay leaf
1/2 tsp baking soda
1/2 tsp white pepper
salt (to taste)

DUMPLINGS
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
3 tsp shortening
3/4 cup milk
optional: 1 small egg (if you use egg, increase flour to 2 cups)
optional: 1 teaspoon herbs(thyme, rosemary, basil, or whatever, optional)

Place chickens & bay leaf in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove bones. Remove skin, if desired. Add chopped carrot, celery, onion, white pepper, baking soda and salt Simmer ~30 minutes. Add deboned chicken and remove from heat.

Dumplings:
Combine flour, baking powder and in mixing bowl. Cut in shortening until mixture resembles coarse cornmeal. Stir in milk (and egg, if used) until just blended. Bring the chicken and vegetables to a gentle boil. Drop dumplings into the pot in ~small egg-sized amounts (I use a tablespoon to scoop out rounded quantities of the dumpling dough.) Adjust heat to boil gently for 6-7 minutes. Turn dumplings and boil for another 4-6 minutes. (Some cooks feel *strongly* that the dumplings should be covered while cooking. Personally, I'm not so sure that it makes much difference.)

CHICKEN AND DUMPLINGS

3 boneless, skinless chicken breasts
3 cups water
2 medium potatoes, peeled and chunked
1 medium onion diced
2 stalks celery, diced
1/2 tsp. basil
1/4 tsp. garlic salt
2 1/2 cups chicken broth or water
2 tsp. chicken bouillon
About 1 cup cooked peas and carrots (can be frozen)

In large pot add water and chicken breasts and gently boil for about 30 minutes or until tender. Remove chicken to cool. Strain broth and reserve 2 1/2 cups.

Cut chicken into bite-sized pieces. Return to pot. Add 2 1/2 cups chicken broth, potatoes, onion, celery, basil, garlic and chicken bouillon.

Simmer for about 20 minutes. Add peas and carrots. Simmer 10 minutes longer.

Fluffy dumplings:

1 cup Bisquick
1/3 cup water or skim milk
1 tsp. fresh minced parsley

In small bowl mix and drop by large spoon on top of chicken stew. Cover
pot and do not lift lid. Simmer for about 15 minutes.

rec.food.recipes/WayneW/1996