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Chicken And Dumplings
1 stewing chicken, cut into pieces 4 c. water 3 stalks celery with leaves, cut into chunks 1 carrot, peeled and sliced 1/2 c. onion, coarsely chopped 2 tsp. salt 1/4 tsp. pepper 1/3 c. flour 1 c. milk 2 tsp. parsley, minced
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture.
Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS-- 1/4 c. Crisco 2 c. self-rising flour 1/3 c. milk Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.