Chicken & dumplings (old fashioned) by james beard, chef

6 servings

Ingredients

Quantity Ingredient
2½ quart Double Chicken Broth Stock
2 cups Flour; All-purpose; sifted
3 teaspoons Baking powder
1 teaspoon Salt (See separate recipe)
2 mediums Eggs
⅔ cup Milk

Directions

PREVIOUSLY PREPARED BROTH

DUMPLING INGREDIENTS

James Beard's Old-Fashioned Chicken & Dumplings Makes: 4 to 8 servings.

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. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.

From: Don Alt Date: 09-13-94

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