I've found that I don't need to add cream or a cream sauce to make a
thick gravy for chicken & dumplings.... the dumplings thicken it w/o
adding anything extra.

Here's the recipe I use http://i37.tinypic.com/vy6175.jpg (thank you
Betty Crocker) Hold down ctrl and toggle + to increase the size, if
needed.

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On Mon, 8 Dec 2008 19:33:23 -0500, "jmcquown" >
wrote:

>That's what's on the plate for tomorrow
>
>As posted back around 2005:
>
>3-1/2 lbs. chicken, cut up (I'm using chicken leg quarters)
>water to cover
>1/2 tsp. poultry seasoning
>2 bay leaves
>2 carrots, chopped
>2 celery stalks, chopped
>1 small onion, quartered
>2 cans <gasp> cream of chicken soup... although if you like you could make 2
>cups of heavy white sauce
>1/2 tsp. black pepper
>salt as needed
>drop dumplings
>
>Place chicken in a deep pot and cover well with water. Add the poultry
>seasoning, bay leaves, vegetables. Bring to a boil and reduce the heat.
>Simmer about 45 minutes. Remove chicken to a platter and let cool. Skim
>the foam from the broth. Skin and debone the chicken. Tear the chicken
>into pieces and add it back to the broth. Thicken the mixture with either a
>heavy white sauce or cream of chicken soup. Bring back to a simmer. Add
>drop dumplings:
>
>3 Tbs. vegetable shortening
>1-1/2 c. flour
>2 tsp. baking powder
>3/4 tsp. salt
>3/4 c. milk (or buttermilk)
>
>Blend dry ingredients together. Cut in shortening until mixture resembles
>course crumbs. Add milk (or buttermilk) until you have basically a gooey
>mess. Drop by teaspoonfuls into simmering hot soup or stew. Simmer,
>uncovered 10 minutes; cover and simmer 10 minutes more.
>
>Jill



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West