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Cook'n with Betty Crocker 
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Stewed Chicken And Dumplings |
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Serves: 8 Print this Recipe2 broiler-fryer chicken large (3 1/2 lb. each), cut up 3 ribs celery cut in pieces 1 carrot large, peeled and cut in pieces 1/2 onion unsliced 3 teaspoons salt 3 sprigs parsley 1/4 teaspoon black pepper 2 cups flour sifted 3 teaspoons baking powder 2 eggs 2/3 cup milk Chicken Gravy (see below) 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. Stewed Chicken And Dumplings comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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