Chicken & Dumplings

From Elinor Drake, October 2004

Chicken portion ingredients:

1 - whole chicken

1 – onion

1 – carrot

1 – rib of celery

Salt

Pepper

A little flour

Dumpling portion ingredients:

2 cups – flour

3 teaspoons – baking powder

1 teaspoon – salt

¼ cup – margarine

1 – egg

About 1 cup milk

Chicken portion:

Cook chicken in water with one onion, one carrot, one “rib” of celery and salt and pepper. Remove and discard celery and onions. Cut carrot and chicken in pieces and set aside.

Thicken broth slightly with a flour and water mixture. (To thicken broth, use about ½ tablespoon flour and 1 cup of water for each cup of broth. Shake the flour and water in a jar making it like gravy consistency. Heat the broth until hot but not boiling. Add flour/water mixture and stir during boiling until broth is thickened. Use a fork to make sure there are no lumps in the thickened broth.)

Return chicken and carrot to broth in a large skillet.

Dumpling portion:

Slightly beat the egg and add enough milk to make one cup. In a separate bowl, mix flour, baking powder and salt. Then cut margarine with pastry blender into the powder mixture. Lightly mix in milk mixture to form soft dough stirring as little as possible.

Putting it all together:

Bring the chicken mixture to simmering in the large skillet. Drop dough into simmering broth. Simmer 10 minutes uncovered and 10 minutes covered.