Side Pannel
Williamsburg Inn Chicken and Dumplings
Williamsburg Inn Chicken and Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Stewing chicken (4 to 5
- -pounds) -or-
- 2 Broiler, fryers (3 pounds
- -each)
- 1 Onion; (small) sliced
- 1 Carrot; sliced
- 2 Ribs celery; (with leaves)
- -chopped
- 1 ts Salt
- 4 tb Butter; or chicken fat
- 6 tb Flour
- 1/8 ts Paprika
- 1/2 c Light cream
- White pepper to taste
Directions
DUMPLINGS
2 c All-purpose flour
1 ts Salt
4 ts Baking powder
1 tb Shortening
3/4 c Milk
Simmer the chicken, onion, carrot, celery, and salt in enough water to
cover until the chicken is done, 1 1/2 to 2 hours.
Remove the chicken from the broth. When it is cool enough handle, remove
the skin and bones and dice the chicken.
Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with the paprika.
Add the chicken stock gradually, stirring constantly; cook for 2 minutes.
Add the chicken, cream, and pepper and adjust the seasoning to taste.
Spoon the Dumplings on top of the gently bubbling chicken mixture and
cover. Cook for 15 minutes Without lifting the lid.
*****DUMPLING INSTRUCTIONS*****
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork. Add the milk and mix
well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings
on top of the gently bubbling chicken mixture and cover.
Cook for 15 minutes without lifting the lid. Serve at once. Serves 6
2 c All-purpose flour
1 ts Salt
4 ts Baking powder
1 tb Shortening
3/4 c Milk
Simmer the chicken, onion, carrot, celery, and salt in enough water to
cover until the chicken is done, 1 1/2 to 2 hours.
Remove the chicken from the broth. When it is cool enough handle, remove
the skin and bones and dice the chicken.
Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with the paprika.
Add the chicken stock gradually, stirring constantly; cook for 2 minutes.
Add the chicken, cream, and pepper and adjust the seasoning to taste.
Spoon the Dumplings on top of the gently bubbling chicken mixture and
cover. Cook for 15 minutes Without lifting the lid.
*****DUMPLING INSTRUCTIONS*****
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork. Add the milk and mix
well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings
on top of the gently bubbling chicken mixture and cover.
Cook for 15 minutes without lifting the lid. Serve at once. Serves 6
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