Chicken And Dumplings Recipe

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Chicken and Dumplings

Lynnda Cloutier


Good old American cooking will never lose favor. This recipe for old fashioned chicken with light fluffy dumplings from Lawrence Welk's Welkome Inn in Escondido shows why.

pinch tips: How to Quarter a Chicken




chickens, 2 lbs. each, halved
carrot, chopped
2 stalk(s)
celery, chopped
1 medium
onion, chopped
1 Tbsp
chicken stock base or 2 chicken bouillon cubes
1/4 c
butter or margarine
1 c
1 oz
juice of 1/2 lemon
msg, optional
yellow food color, optional
dumplings, recipe follows
1 c
hot cooked peas

Directions Step-By-Step

Put chickens in large pan, cover with water and bring to boil. Simmer til chickens are tender. Remove chickens from pan and set aside. Remove backbones and return them to pan.
Add carrot, celery and onion and simmer 30 minuets. Add chicken stock base for extra flavor.
Remove from heat. Strain and reserve stock. Melt butter and stir in flour til smooth. Add to strained reserved chicken stock. Simmer 5 minutes
Add sherry, lemon juice, MSG if using, salt and food color. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with peas for color. Serves 4 to 6
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk
Mix flour, baking powder and salt i mixing bowl. Cut in shortening til mixture resembles cornmeal. Stir in milk til just blended. Place about 1/2 inch water in pan with wire rack that comes 2 to 3 inches above the water line. Cover rack with lightly oiled wax paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto wax paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Makes about 10

About this Recipe

Course/Dish: Chicken