Recipe: Stewed Chicken and Dumplings (Better Homes and Gardens, 1970's)

Hello Liz, I found this recipe for Chicken and Dumplings in my 1976 Better Homes and Gardens Cookbook. I hope it's close to the 60's version. - Happy Cooking! Betsy

CHICKEN WITH DUMPLINGS

Stewed Chicken (recipe follows)
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons salad oil
Chicken Gravy (recipe follows)
Chopped fresh parsley (for garnish)

Prepare Stewed Chicken, below. When chicken is almost tender, sift together flour, baking powder, and salt.

Combine milk and oil; add to dry ingredients; stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. (Do not let batter drop in liquid.) Cover tightly; return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes, or till done.

Remove dumplings and chicken to hot platter; keep hot while preparing Chicken Gravy. Pour Chicken Gravy over chicken and dumplings. Garnish with parsley.

CHICKEN GRAVY

1 quart broth from Stewed Chicken (recipe follows)
1/2 cup all-purpose flour
1 cup cold water
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper

Strain broth from Stewed Chicken. Measure 1 quart broth into medium saucepan. Heat to boiling.

Combine flour and 1 cup cold water; gradually add to broth, mixing well. Cook, stirring constantly, till mixture is thick and bubbly. Season with salt and pepper.

STEWED CHICKEN
This will yield about 5 cups diced cooked chicken tor salads or casseroles.

1 (5- to 6-pound) ready-to-cook stewing chicken, cut up, or 2 large broiler-fryer chickens, cut up
2 sprigs parsley
4 celery branches, cut up
1 carrot, pared and sliced
1 small onion, cut up
2 teaspoons salt
1/4 teaspoon ground black pepper

Place chicken pieces in Dutch oven or large kettle with enough water to cover (about 2 quarts). Add remaining ingredients. Cover; bring to boiling and cook over low heat about 2 1/2 hours, or till tender.

Leave chicken on bones in liquid for Chicken with Dumplings. Or, remove meat from bones.

Makes 6 to 8 servings
Source: Better Homes and Gardens New Cookbook, 1976