Categories: Chicken/Seafood

Ingredients

• 4-5 pound stewing chicken=cut into pieces
• 5 C water
• 1 t salt
• 4 carrots-chopped
• 1 large onion stuck with 1 clove
• 2 stalks celery, chopped
• SAUCE
• 1/4 C BUTTER
• 1/3 C FLOUR
• 1 1/4 C MILK
• DUMPLINGS
• 2 C flour
• 3 t baking powder
• 1/2 t salt
• 11/4 C finely chopped parsley
• 2/3 C milk

Directions

1. Boil chicken with veneer

2. tables, until cooked= about 1 hour

3. Skim fat, and reserve 6 T for dumplings

4. strain stock and reserve

5. SAUCE

6. melt butter, stir in flour until smooth

7. add milk and cook, stirring constantly, until sauce is smooth and creamy

8. Bring 3 C chicken broth to a boil and add creamed mixture, stirring constantly

9. Return to boil and simmer 5 minutes

10. Add chicken pieces to sauce

11. DUMPLINGS

12. Stir flour, baking powder and salt into mixing bowl

13. Stir in 6T reserved melted chicken fat and parsley. Add milk in small amounts stirring with fork, until mixture is dampened. Drop by tablespoonful onto chicken pieces in gently bubbling sauce

14. Cover and cook 25 minutes

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