From the Kitchen of David and Jean Nale

  Chicken and Dumplings

A hearty "meal-in-itself"
1 Medium Chicken
1500 ml Water
1 Large Onion, chopped
3 Carrots, thinly sliced
2 Sticks Celery, sliced
150 ml Corn, frozen
2 Tsp Thyme
1 Tsp Rosemary
2 Tsp Salt
1/2 Tsp Pepper
500 ml Flour
3 Tsp Baking Powder
1 Tsp Salt
4 Tbsp Margarine
170 to 250 ml Milk
  • Cut the chicken into parts and place in water.
  • Add all other ingredients except the dumplings and bring to a rolling boil.
  • Simmer for an hour (or longer).

These Dumplings are excellent, but a bit heavy for some tastes:

  • Combine the dry ingredients of the dumplings and cut in the margarine until the mix resembles coarse meal. Add the minimum amount of milk required to bind the mix together.
  • Drop spoonfuls of the dough on top of the simmering liquid and cover for 20 minutes (don't peek!). A pressure cooker, without the weight, is good for this because of the high dome of the lid.

Alternative: Make the dumplings out of Bisquick, following the recipe on the box. These will be very light.

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