Real Recipes From Real Home Cooks ®

main dishes from the past: chicken and dumplings

Recipe by
Shirley Murtagh
Winnipeg, MB

This recipe comes from one of my favorite cookbooks Better Homes and Garden Home-style Cooking c1975. Sorry folks but I have never made this recipe. It looks good in the cookbook. I don't know how to transfer pictures to the recipe. Again sorry. I do however plan to make this recipe. Please give it a try and let me know how you like it.

yield 6 -8 people
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For main dishes from the past: chicken and dumplings

  • 1 5-6lb ready-to-cook stewing chicken cut up
  • or 2-3 lb ready-to-cook broiler -fryer cut up
  • 4 stalks of celery with leaves cut up
  • 1 carrot sliced
  • 1 small onion cut up
  • 2 sprigs of parsley
  • 1 bay leaf
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 cup of all purpose flour
  • 2 tsp baking powder
  • 1/2 cup of milk
  • 2 tbsp cooking oil
  • snipped parsley

How To Make main dishes from the past: chicken and dumplings

  • 1
    In a Dutch oven add water to chicken to cover.
  • 2
    Add celery and next 6 ingredients. Cover; bring to the boil. Reduce heat and simmer until meat is tender about 2+1/2 hrs.
  • 3
    Prepare homemade dumplings; drop from tablespoon directly onto chicken in boiling stalk
  • 4
    Cover tightly, return to boiling Reduce heat; DO NOT lift cover. Simmer 12-15 minutes
  • 5
    Remove dumplings and chicken to platter; keep hot.
  • 6
    Strain broth. In a saucepan bring 4 cups of broth to boiling.
  • 7
    Stir 1 cup of cold water into flour; gradually stir into broth, mixing well. Cook and stir until thick and bubbly.
  • 8
    Stir in 1+1/2 tsp salt and 1/8 tsp of pepper
  • 9
    Pour over chicken and dumplings. Serves 6-8
  • 10
  • 11
    Stir in 1 cup of all purpose flour with 2 tsp baking powder and 1/2 tsp salt
  • 12
    Mix 1/2 cup of milk with 2 Tbsp of cooking oil; add with snipped parsley to flour mixture. Stir to moisten