Williamsburg Inn Chicken and Dumplings

Williamsburg Inn Chicken and Dumplings Ingredients

1 Stewing chicken (4 to 5	1/2 c Light cream
2 Broiler, fryers (3 pounds	White pepper to taste
1 Onion; (small) sliced	DUMPLINGS
1 Carrot; sliced	2 c All-purpose flour
2 Ribs celery; (with leaves)	1 ts Salt
1 ts Salt	4 ts Baking powder
4 tb Butter; or chicken fat	1 tb Shortening
6 tb Flour	3/4 c Milk
1/8 ts Paprika

Instructions for Williamsburg Inn Chicken and Dumplings

Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1 1/2 to 2 hours. Remove the chicken from the broth. When it is cool enough handle, remove the skin and bones and dice the chicken. Strain the stock and, if necessary, add enough water to make 1 quart. Melt the butter or chicken fat in a heavy saucepan. Stir in the flour mixed with the paprika. Add the chicken stock gradually, stirring constantly; cook for 2 minutes. Add the chicken, cream, and pepper and adjust the seasoning to taste. Spoon the Dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes Without lifting the lid. *****DUMPLING INSTRUCTIONS***** Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once. Serves 6 The Williamsburg Cookbook; published by The Colonial Williamsburg Foundation, Williamsburg, Virginia; originally compiled and adapted by Letha Booth Typos by Brenda Adams Recipe By : The Williamsburg Cookbook Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 17:03:21 -0800 From: Brenda Adams

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Carrot	Celery
Chicken	Cream	Flour	Milk
Onion	Paprika	Salt	Shortening
White Pepper

Restaurant Celery Chicken Cream Butter Carrot Onion Milk

for flavor and categorization

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