GRANDMA’S CHICKEN and DUMPLINGS

GRANDMA’S CHICKEN and DUMPLINGS

Chicken Stew

1 chicken, cut into pieces, or 8-10 assorted chicken pieces, skin-on, bone-in

1 large onion, halved or quartered and sliced

3 stalks celery, diced

3 medium carrots, sliced

1 tablespoon salt and 1 teaspoon pepper, more to taste

Bouquet Garni (Optional):

Tie in a cheesecloth bundle 1-2 sprigs each parsley and thyme, 1 halved clove garlic, 1 bay leaf, 10 whole peppercorns, 3 whole cloves

Dumplings

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

3-4 tablespoons finely chopped fresh parsley

1 tablespoon butter or shortening

1 cup milk

Prepare chicken stew:

Place stew ingredients in an 8 quart stock pot or Dutch oven. Add water to cover, about 8 cups. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. If using, remove the bouquet garni.

Prepare dumplings:

Mix together the flour, baking powder and salt. Add the parsley and mix well. Cut in the butter with a pastry cutter or your fingers until well combined. Gradually add milk, adding enough to moisten dry ingredients.

Drop by large spoonfuls on top of the cooked chicken stew. Cover and simmer for 12 minutes, keeping covered to steam the dumplings.

Makes 4-6 servings.