Chicken and Fluffy Dumplings Jan Peterson
2 ½ - 3 lb. frying chicken, cup up 2 1/4 c. water
2 stalks celery, but into 1" pieces ½ c. sliced carraots
2 sprigs parsley ½ tsp. salt
1/4 tsp. pepper
3/4 c. flour 1 tsp. chopped fresh parsley
1 tsp. baking powder 1/8 tsp. salt
1/3 c. milk T. oil
1 egg, slightly beaten
½ c. water 1/4 c. flour
1/4 tsp. salt 1/8 tsp. pepper
Combine chicken, 2 to 2 1/4 c. water, celery, carrots, parsley sprigs, bay leaf, ½ tsp. salt and 1/4 tsp. pepper; bring to a boil. Cover; simmer 1 to 1 ½ hours or until chicken is tender. Skim off fat.
Spoon flour, chopped parsley, baking powder, salt and nutmeg. Stir in remaining dumpling ingredients just until dry ingredients are moistened. Bring broth and chicken to a boil. Drop dough by tablespoons onto boiling broth and hot chicken. Cover tightly. Reduce heat, do not lift cover. Simmer 12 to 15 minutes or until dumplings are fluffy and dry.
To prepare gravy, arrange dumplings and chicken on serving platter; keep hot. Strain 4 cups broth into medium saucepan. In small bowl, combine ½ c. water and 1/4 c. flour. Blend until smooth. Bring broth to a boil; gradually add flour mixture. Return to boiling; cook and stir until thickened. Add salt and pepper. Pour over chicken and dumplings.