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Chicken and Dumplings
from the kitchen of Sharmagne Leland-St. John
4-5 pound chicken, cut into 10 pieces
2 carrots, thinly sliced
2 celery ribs with leaves, thinly sliced
1 large yellow onion, finely chopped
1 1/2 teaspoons thyme, crumbled
1/2 teaspoon rosemary, crumbled
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
a pinch of saffron
2 tablespoons parsley, minced
4 tablespoons shortening
3/4 cup milk
Rinse the chicken pieces, put them in a large pot, cover with water.
Add all ingredients except for those in the dumpling recipe. Bring to a rapid boil,
then reduce to a simmer.
In a bowl combine the flour, salt, baking powder, saffron, and parsley.
Rub in the shortening until the mixture resembles coarse meal. Add
the milk and stir briefly with a fork until the mixture holds together.
Add a touch more milk if necessary.
After the chicken has simmered fro 20 minutes, drop spoonfuls of
the dumpling dough on top of the bubbling broth.
Cover and steam for another 20 minutes. Do not lift the cover.