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Ingredients:

1 cup all-purpose flour
2 broiler-fryer chicken (about 3 pounds each), cut up
2 tablespoons vegetable oil
3 ribs celery, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups water

DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, beaten

GRAVY:
1/4 cup all-purpose flour
1/2 cup water

Place flour in a bowl or bag add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil drain. Place in an 8-qt. Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken bring to a boil. Reduce heat cover and simmer until chicken is almost tender, about 45-50 minutes. Remove 1 cup of broth to use for dumplings cool, then add flour, baking powder and eggs. Mix well to form a stiff batter drop by tablespoonfuls into simmering broth. Cover and simmer for 15-20 minutes. Remove chicken and dumplings to a serving dish and keep warm. For gravy, remove 4 cups broth and vegetables to a large saucepan bring to a boil. Combine flour and water mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately. Editor's Note: Any remaining chicken broth can be frozen for future use.


© Copyright Reiman Publications, 1993-1997

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