[Ditter]

Woo Hoo I'm a princess! *smile* Chicken & dumplings, please. I do a terrific job with the chicken & broth part, its just the dumplings that fail, unless I use canned biscuits. I used to be able to make Bisquick dumplings but the last few times they have been a failure too. Oh woe, what is to become of me! I'll have to drown myself in the moat if things don't improve.

[carlo3b]

Forgive my weakness for a cheap commercial break, however this just happens to be a recipe from our upcoming NEW COOKBOOK... sigh.. "Soup, Sex, and the Single Man"

Don't Be Such A Chicken Make Dumplings

Grandma will be proud, but slightly miffed... these are so much better then hers... GASP!

• 2-1/2 to 3 lb. Chicken (whole)
• 4 C Water
• 2 C Chicken broth
• 1 Carrot, roughly chopped
• 1 Medium onion, cut into quarters
• 1 Stalk of celery, roughly chopped
• 1/2 t Salt
• 1 C Milk
• 1/4 t Freshly ground pepper

  
  Dumplings

• 2 C All-purpose flour
• 1/2 t Baking soda
• 1/2 t Salt
• 1/4 t  Ground white pepper
• 3 T Shortening
• 3/4 C Buttermilk

1) Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done.
2) Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
3) Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
1) Combine the flour, baking soda and 1/2 teaspoon salt, and pepper; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal.
2) Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
Variations in dumplings

1. For drop dumplings, pat the dough down to a 1/4 inch thickness, and pinch off 1-1/2 inch pieces.
2. For rolled dumplings, roll the dough to a 1/4 inch thickness, and cut into 3" x 1" strips.
3. Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.
4. Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.
5. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes.
6. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.

Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.
Tip: Here is a substitution for buttermilk from milk.
Milk can be soured using vinegar or lemon juice and substituted for buttermilk. Put one tablespoon of vinegar or lemon juice in a measuring cup and add milk to make one cup. Stir and let stand for 5 minutes before using.

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DUMPLINGS II:

• 1 1/2 c. flour
• 1 tbsp. parsley
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/8 tsp. nutmeg
• 2/3 c. milk
• 2 tbsp. oil
• 1 egg, slightly beaten

1) To prepare dumplings: In medium bowl, combine flour, parsley, baking powder, salt and nutmeg.
2) Stir in remaining ingredients just until dry ingredients are moistened.
3) Drop dough by tablespoonfuls onto hot chicken boiling stock. Cover tightly, return to low boil. Reduce heat. DO NOT LIFT COVER. Simmer 12-15 minutes or until dumplings are fluffy and dry. Serves 6-8.