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Categories:
chicken onion carrot stalks celery fresh parsley salt freshly cracked pepper chicken fresh peas sauce butter flour milk chicken stock fresh parsley salt dumplings flour baking powder vegetable shortening corn salt cold water
Viewed: 50 - Published at: 5 years agoIngredients
- 3 1/2 lbs chicken
- 1 onion, halved
- 1 lb carrot, peeled and sliced thickly
- 2 stalks celery, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked pepper
- 1 chicken flavored bullion cube
- 5 ounces frozen or fresh peas
- Sauce
- 5 tablespoons butter
- 1/2 cup flour
- 2 cups milk
- 3 1/2 cups chicken stock (from above ingredients)
- 6 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- Dumplings
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 2 ounces Crisco or 2 ounces vegetable shortening
- 2 ounces corn, fresh or canned
- 1 pinch salt
- cold water
Method
- Put chicken into a large pot with other ingredients, except the peas.
- Add enough water to cover 3/4 of the chicken.
- Cover pot and bring to a gentle boil, reducing heat to a simmer.
- Simmer about 1 1/2 hours.
- Remove chicken from pot and cool.
- Reserve the liquid and carrots.
- Skim off any fat.
- Chop up chicken into bite sized pieces.
- Sauce: Melt butter and add flour.
- Stir, cooking for 1 minute.
- Combine milk and chicken stock and gradually add to butter/flour mixture.
- Boil and cook for one minute.
- Remove from heat.
- stir in 5 1/2 tablespoons of parsley, salt and pepper.
- Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper.
- Bind with enough cold water to make a smooth dough.
- With floured hands, divide the dough into 12 portions and roll into balls.
- In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink).
- Cover with a lid and cook for 20 minutes until dumplings are light and fluffy.
- Sprinkle with remaining parsley and serve.
