Chicken Fricassee with Dumplings
- 1 chicken, about 5 pounds
- Salt, pepper, flour
- 4 tablespoons fat
- 4 cups boiling water
- 2 teaspoons salt
- 1 slice onion
- Few celery leaves
- 2 whole cloves, optional
- Drop Dumplings:
- 2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 cup milk
- 1 tablespoon oil
Wash and disjoint chicken. Season with pepper and salt, dip in flour and brown slowly in the hot fat. Add remaining ingredients, cover and cook slowly until tender, about 2 hours. Remove chicken and keep hot; bring broth to a boil, drop dumplings into it, cover tightly and boil 15 minutes (be patient, you rascal). Remove dumplings, thicken the stock and strain; return to fire and add 2 egg yolks. Serve over dumplings.
Drop Dumplings:
Sift together 2 cups flour, 1 teaspoon salt and 4 teaspoons baking powder; add 1 cup milk and 1 tablespoon oil, stirring until blended.
Drop Dumplings:
Sift together 2 cups flour, 1 teaspoon salt and 4 teaspoons baking powder; add 1 cup milk and 1 tablespoon oil, stirring until blended.
Submitted by Jun 8, 2009
20 min
135 min
155 min