Kathie's StoryFrom scratch. Not fast and easy, but SO GOOD! This is one of my Grandma's best dishes. She didn't mind cooking every bit of this dish from scratch.
I want to preserve Grandma's original recipes in her cookbook but I use shortcuts most of the time.
You may want to use some of these shortcuts like using Bisquick for the dumplings. Its almost as good that way.
Here is Grandma's version.
CHICKEN AND BROTH:
chicken pieces, use both white and dark meat
stalks celery, chopped
freshly gound black pepper
1 1/2 c
all purpose flour
all purpose flour
additional seasonings as desired
1CHICKEN AND VEGETABLES: In a large pot place chicken pieces and add the chicken broth, onion, celery, poultry seasoning, salt and pepper. Put heat on medium low and simmer, partially covered, 20 to 30 minutes or until chicken is tender.
Remove chicken from pot and cool enough to debone. Return meat to pot. Add carrots and cook until carrots are juct barely cooked but not too soft. Heat mixture to boiling before dropping dumplings in, during next step.
2DUMPLINGS: (Similar to a biscuit dough) Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be quite lumpy, but be sure to not over mix it.
Drop dough by large spoonfuls onto boiling broth. The dumplings should rest on top of vegetables and meat. They will stick out of the top of the broth a bit. Cook uncovered for 10 minutes. Cover and cook another 10 minutes.
3GRAVY: Remove chicken, vegetables and dumplings from pot and place in a large serving bowl. Cover and set aside, keeping warm. Combine water with ¼ cup flour, then stir into the stock. Bring all to a boil, stirring constantly, to thicken. If gravy has not thickened to your liking add more flour/water mixture. Return chicken, vegetables, and dumplings to pot, combining all gently. Add more seasonings if desired. Serve garnished with parsley.
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