Title: Chicken and Dumplings
Categories: Favorites, Poultry
Yield: 6 Servings

3 lb Frying chicken
2 qt Water
1 Onion; quartered,
1 Carrot; quartered
1 Celery stalk; quartered
1 Bay leaf
10 Peppercorns
1 1/2 ts Salt
1/2 ts Thyme
1/2 ts Rosemary

---------------------------------DUMPLINGS---------------------------------
3 c Flour
1/2 ts Baking soda
1/2 ts Salt
5 tb Shortening
1/4 c Chicken stock
2/3 c Buttermilk
1 ts Thyme
S & p to taste

Place chicken in 6 qt. Nesco or heavy stockpot with water. Water should
just cover chicken. Add remaining soup ingredients. Bring to a boil,
lower to simmer and gently cook 1 - 1/2 hours, skimming any scum that rises
to top.

Remove chicken. When slightly cooled, remove meat from carcass, returning
skin and bones to stockpot. Simmer 1 hour longer. Strain stock,
discarding solids. Refrigerate stock overnight to remove fat. Next day heat
stock before adding dumplings .

To make dumplings, combine flour, soda and salt. Lightly cut in shortening
till mixture resembles coarse meal. Add the 1/4 C. chicken stock and
remaining ingredients and stir to make a stiff dough. Turn dough onto a
lightly floured surface and knead gently 5 - 6 times. Pat dough into a
round, wrap in plastic and chill for 1 hour.

Bring the strained stock to a simmer. Roll the chilled dough out 1/8"
thick. Cut into 4x1" pieces, and drop them, one at a time, into simmering
stock, stirring often so the dough doesn't stick together. Cook gently 10
~ 12 mins, until dumplings are firm yet tender. Add reserved chicken meat
to pot and serve at once. Season with salt and freshly ground pepper.

Serves 4 - 5.

ORIGINATOR Above SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 9/17/96
Posted to EAT-L Digest 16 Sep 96

Date: Tue, 17 Sep 1996 20:31:19 -0400

From: Grace Wagner