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Gigi's Old-Fashioned Chicken
and Dumplings



Stonewall Kitchen, LLC 

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Jaunty Plumerie II
Jaunty Plumerie...
Kimberly Poloson
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Gigi’s Old-Fashioned Chicken
and Dumplings

A 4-pound roasting chicken
1/2 cup chopped onion
2 teaspoons salt
1 bay leaf
6 black peppercorns
1 large carrot, peeled and sliced
2 stalks celery, cut into large chunks

 Parsley Dumplings:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 tablespoons chopped parsley
1 tablespoon salad oil

3 tablespoons flour

Place chicken and giblets in a 6-quart Dutch oven along with 5 cups water. Add onion, 2 teaspoons salt, bay leaf, peppercorns, carrot and celery. Bring
to boil over high heat. Reduce heat to low and simmer, covered, for 1 hour
or until chicken is tender. Remove Dutch oven from heat. Remove chicken
and giblets to a large bowl to cool.
In a medium bowl stir together 1 cup flour, baking powder, and salt. In a small bowl beat together milk, egg, parsley and oil until well combined. 
Pour this mixture all at once into the flour mixture, mixing gently with a
fork until the dry ingredients are moistened. Set aside.
Strain the chicken broth and skim off the fat. Measure the broth. There should be 5 cups. Add water to make 5 cups total, if necessary. Return the
broth to Dutch oven. (If there is too much broth, boil it, uncovered, until
it is reduced to 5 cups.)
In a small bowl place the 3 tablespoons flour. Gradually whisk in 3 table- spoons water until smooth. Stir flour mixture into broth in Dutch oven.
Bring to boil and boil 1 minute. Drop tablespoonfuls of the dumpling batter
into the gently boiling broth, making 18 dumplings. Cook, uncovered, over
low heat 10 minutes. Cover tightly. Cook 10 minutes longer.
Meanwhile, cut chicken into serving pieces, or skin and bone the chicken
and cut it into chunks. Add chicken to Dutch oven. Cook 5 minutes, or
until heated through, and serve.

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