If you love dumplings, you simply must make this recipe. I promise you will not be disappointed with this easy-to-fix cold weather dish.
1 (5 lb) stewing chicken
1 branch celery
2 carrots, pared and sliced
1 onion, sliced
2 Tsp. salt
1 Qt. water
1 Cup milk
1/3 Cup flour
Place chicken, celery, carrots, onion, salt and water in Dutch oven. Simmer, covered, 2 ½ to 3 hours or until chicken is tender.
Remove chicken from broth. Cool well. Remove meat from bones; cut in large pieces. Discard bones.
Strain broth and add enough water to make 3 cups. Return broth to Dutch oven. Combine milk and flour in small jar. Cover and shake until smooth. Slowly stir into hot broth. Cook, stirring constantly, 5 minutes. Add chicken to gravy.
Prepare Parley Dumplings. Makes 8 servings.
2 Cups sifted flour
3 Tsp. baking powder
1 Tsp. salt
1/4 Cup minced fresh parsley
1 Cup milk
Sift together flour, baking powder and salt into bowl. Mix parsley. Cut in shortening with pastry blender until it looks like coarse cornmeal. Add milk; stir to make a soft dough. (Do not over mix.)
Drop dumpling mixture by spoonfuls onto simmering chicken gravy. Simmer, uncovered 10 minutes. Cover and simmer 10 more minutes. Serve at once.