Sunday, October 11, 2009


This is an old Southern Indiana recipe.

1 stewing hen (4 to 5 lbs) cut-up
3 to 4 sprigs parsley
4 celery stalks with the leaves attached, cut-up
1 carrot, diced
1/2 cup chopped onions
2 tsp salt
1/4 tsp pepper
cold water

Fit the pieces of preheated chicken into a large heavy kettle. Add the parsley, celery, carrot, and onion. Sprinkle the salt and pepper over all. Add enough cold water to barely cover the chicken. Cover the kettle and heat to boiling. Remove any scum from the pan. Reduce the heat to simmer and cook for 2 1/2 to 3 hours. Make sure you have enough water to cover the chicken.

baking powder

In a bowl combine some flour, baking powder, and salt to make amount of dumplings you want. Make a well in the center of the flour mixture and pour milk into the well, stirring with a fork, until of a sticky consistency that will hold together. Do not over mix. Sprinkle with a little parsley. Dip a teaspoon into the hot chicken broth, then into the dumpling batter. Drop the batter into the hot broth. Repeat until batter is used. Drop the dumplings into the hot broth quickly. Replace the cover on the kettle and boil gently for 12 to 15 minutes or until dumplings are cooked through. Remove the dumplings from the kettle to a large serving platter. Arrange the chicken pieces around the dumplings.

Yield: 6 to 8 servings

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