Chicken and Dumplings (Old Fashioned)

Title:
Chicken and Dumplings (Old Fashioned)

Yield:
6 Servings

Categories:
Main
Dishes,
Dairy,
Poultry




Ingredients:




-------------------------PREVIOUSLY
PREPARED BROTH-------------------------


 2 1/2 qt Double Chicken Broth Stock


          -(See separate recipe)





----------------------------DUMPLING
INGREDIENTS----------------------------


     2 c  Flour; All-purpose; sifted


     3 ts Baking powder


     1 ts Salt


     2 md Eggs


   2/3 c  Milk





 Follow the recipe for poached chicken in Double Chicken Broth.


 :


      See: Double Chicken Broth Stock recipe. In this recipe you leave the


 chicken in the pot and add the dumplings, as described below, then serve


 the chicken and dumplings. * Directions for Dumplings * While the chicken


 is cooking in the other recipe, make up the dumplings, which will be added


 for the last 15 minutes of cooking time. Sift the dry ingredients together.


 Beat the eggs and milk together lightly and blend with the flour mixture to


 make a fairly stiff dough. Form very small dumplings by taking a tablespoon


 full of dough and rolling it into a ball shape. You may use the palm of


 your hand to do this. About 15 minutes before the end of the cooking time,


 remove the lid from the pot in which the chicken is cooking and drop the


 rounded tablespoons of the dumpling dough over the surface of the liquid,


 spacing them a few inches apart as the dumplings puff up. Cover the pan,


 keeping the liquid at a simmer, and cook the dumplings for 15 minutes,


 until light and cooked through. Do not remove lid while dumplings are


 cooking. Serve with the poached chicken.