Chicken and Dumplings
This old fashioned comfort food is really quite easy to make. It is a good way to use leftover cooked chicken.
The Dumplings
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon of salt
- 1/2 cup milk
Combine the flour, baking powder, salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Place the dough on a floured pastry cloth and with floured hands, pat into a square about a 1/2 inch thickness. Cut the dough into 1/2 inch squares.
The Chicken Broth
- 1 quart chicken broth
- 1 small onion cut in fourths
- 1/2 pound fresh carrots sliced
- 1 teaspoon poultry seasoning
- 1/2 pound frozen peas
- 1 pound cooked chicken
Place the broth, onion and carrots in a large pot and bring to a boil. Reduce the heat to simmer and drop each dumpling square, one at a time, into the simmering stock. The dumplings will swell, then slowly shrink as they thicken the chicken broth. Simmer for 20-30 minutes uncovered until thick. Stir often.
While the stock is thickening, remove the chicken meat from the bones, removing all skin. Cut into bite-size pieces. Add the poultry seasoning, frozen peas and deboned chicken to the pot and continue to simmer for another 10 minutes.
When the gravy has reached the desired consistency, sprinkle with freshly grated pepper and garnish with chopped parsley. Serves four.
Save