Williamsburg Inn Chicken And Dumplings

* Exported from MasterCook *

WILLIAMSBURG INN CHICKEN AND DUMPLINGS

Recipe By : The Williamsburg Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 teaspoon salt
4 tablespoons butter -- or chicken fat
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream
-- white pepper to taste
*****DUMPLINGS*****
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup 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

The Williamsburg Cookbook; published by The Colonial Williamsburg
Foundation, Williamsburg, Virginia; originally compiled and adapted by
Letha Booth
Typos by Brenda Adams <adamsfmle@sprintmail.com>



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