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| STEWED CHICKEN WITH DUMPLINGS | |
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The Germans called dumplings "Snitz and Knopfe", meaning cut pieces and buttons. A favorite with the Pennsylvania Dutch in the early days, they were either light, fluffy yeast dumplings for desserts or a stick-to-the-ribs variety for main dishes. 1 fat hen (5 to 6 lb.) 3 1/2 quarts water 1 oz. celery tops, chopped 1/2 medium onion, chopped 2 tsp. salt 1 tsp. pepper 2/3 lb. carrots, chopped 1/8 tsp. rosemary 1/4 bay leaf Place hen in kettle. Cover with water. Add celery, onion, salt, pepper, carrots, rosemary and bay leaf and simmer for 3 hours, until tender. Dumplings: 1 cup sifted all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 tbsp. vegetable oil chicken gravy from stock parsley, for garnish When chicken is almost tender, sift together flour, baking powder and salt. Combine milk and oil. Add to dry ingredients. Stir just to moisten. Drop from tablespoon directly onto chicken in boiling broth (do not let batter drop into the liquid). Cover tightly and return to boiling. Reduce heat (do not lift cover). Simmer 12 to 15 minutes until dumplings are done. Remove chicken and dumplings to hot platter. Keep hot while preparing gravy. Pour gravy over chicken and dumplings. Garnish with parsley. Makes 6 to 8 servings. | |
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