Serves: 8
Total Calories: 999
Place chickens in a very large pot with enough water to cover. Cover with a lid and bring to a boil. Skim off residue that rises to the surface. Add celery, carrot, onion, 2 teaspoons of the salt, parsley and pepper reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender.
Into a medium bowl, sift flour, baking powder and remaining 1 teaspoon salt. In a separate bowl, beat eggs and milk. Stir into dry ingredients. Remove cover from pot and drop rounded tablespoonfuls of dough onto surface of hot liquid, keeping liquid at a simmer. Replace cover and cook for 15 minutes or until dumplings are light and cooked through.
Place chicken pieces on a large heated platter surround with dumplings. If desired, serve with gravy.
This Stewed Chicken And Dumplings recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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