Queen Ida's Chicken And Dumplings


Chicken Stew
4 pounds chicken, cut into serving pieces
3 cups water
2 cups chicken broth, strong
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove, minced (about 1 tsp)
1 1/2 celery ribs
1 large onion, halved
2 tablespoons parsley, chopped

Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk
3 tablespoons flour mixed with 1/3 cup water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the water,
broth, salt, white pepper and cayenne. Bring to a boil and skim foam for a
minute or two. Reduce heat to a simmer and add garlic, celery, onion and
parsley. Cover and simmer gently 1 1/4 hours before adding dumplings.
To make dumplings: Sift flour, baking powder, salt, and baking soda together.
With a fork or pastry blender (or in a food processor), work the shortening
into the flour mixture until the texture is that of cornmeal. Rapidly stir in
buttermilk. Form dough into a ball and with floured hands knead it on a
floured board for a few seconds, until bouncy. Roll out dough into a square
or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the
hot chicken stew when the chicken is nearly done, cover the pot again and
simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a
platter or serving dish. Off heat, stir the flour paste into the broth left
in the pot. Return to low heat and simmer for a few minutes, stirring
constantly, until thickened to a gravy. Pour the gravy over the chicken and
dumplings and serve immediately.

Cookin' with Queen Ida

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