Suzanne's Chicken Stew and Dumplings
Recipes >> Not Categorized >> Suzanne's Chicken Stew and Dumplings
Chicken and Dumplings from scratch. Read through the recipe carefully before starting. It takes time, but is perfect for a Saturday or Sunday. Makes the house smell wonderful:)
Ingredients
- -----Stock:
- 4 bone in chicken breasts or 1 whole stewing chicken cut up
- 2 stalks celery with tops
- 1 carrot, chopped coarse
- 1 large onion in chunks
- -------------------------------
- -------Chicken stew
- 1 can chicken broth (cambells)
- 1 t Spice Island poultry seasoning
- 1 medium onion, chopped fine
- 2 stalks celery, sliced
- 2 carrots, sliced
- Pepper and salt to taste
- ---------------------------------
- Roux
- 4 T flour mixed with 5 T melted butter mixed to a paste
- -or-
- 4 to 5 T flour mixed with 1 1/4 cup cold water mixed to a paste
- ---------------------------------
- Dumplings
- 2 C flour
- 4t baking powder
- 1 t salt
- 4 T oil
- 1/2 cup milk (non skim works better)
Method
Place chicken in stock pot with 2 quarts of water
Add remaining stock ingredients (celery with tops, carrot, onion)
Cook over low or medium heat 30 to 40 minutes until chicken is done
Skim and discard foam
Remove chicken and de-bone meat
Place meat in fridge
Strain stock and place strained stock in clean stock pot
Compost (mom would say discard) bones and veggies
To the stock add chicken broth, poultry seasoning, onion, celery, carrots, salt and pepper
Cook over medium heat 30 minutes
Mix up dumplings:
Mix dry dumpling ingredients
Add milk and oil and mix until blended
Let rest 5 minutes while you complete the following steps:
Add to stew chicken from fridge
Bring to boil
Quickly stir roux into boiling stock stirring constantly
Drop dumplings on top of stew
Cover and cook over low heat 25 minutes
Don’t peek – dumplings are cooked by the steam
Remove dumplings from stew and place in separate bowl.
Serve
Recipe is courtesy of: Suzanne VanTiem
