Chicken and Dumplings
Prepare the Chicken:
3-1/2 to 5 pound whole stewing, roasting, or frying chicken
Water
2 large carrots
1 large onion
3 stalks celery
A few sprigs of parsley (optional)
2 teaspoons salt
1/2 teaspoon ground black pepper or use whoe peppercorns
Wash the chicken thoroughly inside and out. Place the chicken in a large pot to which you have a cover. Cover the chicken all the way with cold water and add the other ingredients. Bring the pot to a boil over high heat. Reduce the heat to medium-low and place the top on the pot. Cook the chicken until a fork easily pierces the breast of the chicken and/or the thickest part of the short thigh. Remove the chicken from the pot. Remove the vegetables from the pot, reserving the carrots. Strain the stock you have just made by cooking the chicken and reserve the stock. Wash the pot you have just used and pour the stock into the pot.
When the chicken is cool enough to touch, remove the bones and skin. Place the chicken meat into the stock and bring to a boil, then reduce the heat to medium.
Dumplings:
2-1/4 cups all purpose flour*
3-1/2 teaspoons baking powder*
3/4 teaspoon salt*
The reserved carrots from above, grated
1/2 bunch green onions, washed, trimmed and sliced into 1/4 inch slices
1 cup milk*
Sift together the dry ingredients. Add the grated, cooked carrots and sliced green onions. Stir in the milk until well-blended. Using a Tablespoon, dip the spoon into the stock, then dip out a rounded spoonful of the dumpling mixture and drop it into the chicken and stock. (You may need to use another spoon to push the dumpling mixture off the original spoon.) Work very quickly, dropping all the dumplings in as quickly as possible. Place the cover on the pot and cook on medium for about 15 to 18 minutes. Remove from heat. Makes 6 to 8 servings.
*Note: If you wish, you can follow the dumpling recipe on a box of Bisquick. Just be sure to add the grated carrots and sliced green onions because therein lies the magic.