This recipe is liked by 0 person(s). |
Chicken and Dumplings
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
For the Soup: | |
4 – 5 lbs | chicken pieces |
2 quarts | chicken stock |
6 medium | carrots, ½ “ slices |
4 medium | onions, quartered |
Salt | |
Pepper | |
Cayenne pepper | |
Parsley | |
Thyme | |
For the Roux: | |
5 Tbsp | flour |
5 Tbsp | butter |
For the Dumplings: | |
1 ½ cup | sifted flour |
2 tsp | baking powder |
¾ tsp | salt |
1 | egg, beaten |
2 Tbsp | oil |
1 cup | Half & Half |
Directions:
For the Soup:
Cook chicken in stock 10 minutes at a simmer, skimming foam and fat as it appears.
Continue to cook on low heat for 30 minutes.
Add vegetables and seasonings.
Cook until veggies are tender.
Prepare roux with flour and butter.
Add to pot and cook until thickened.
For the Dumplings:
Sift flour together with baking powder and salt.
Combine egg, oil and cream, mixing well.
Add liquid to dry ingredients, mixing only until dry ingredients are moistened.
Drop Tbsp of dumpling batter into chicken mixture, cooking 10 minutes uncovered over low heat.
Cover and cook an additional 10 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe