Chicken and Dumplings 3



  • 1 fryer or stewing hen
  • 1/2 onion, chopped
  • 2 stalks celery, rough chopped
  • 4 carrots, sliced 1/2 inch thick
  • Salt and pepper to taste


  • 3 tablespoons shortening
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk


  1. Chicken: Put the chicken and giblets, if desired, into a large pot. Add water to cover. Bring to a boil, and lower heat to keep chicken at a low boil.
  2. Add the onion.
  3. Stew chicken for 1 1/2 to 2 hours, until done, adding more water as needed.
  4. Remove chicken to platter and let cool.
  5. Add the other vegetables to the broth and maintain at a low boil.
  6. When chicken is cool, bone and skin it. Tear or cut the chicken into bite-size pieces and add to the stew.
  7. Raise heat to bring a high boil while you prepare the dumplings.
  8. Dumplings: Mix flour, baking powder and salt.
  9. Cut the shortening into this mixture until it resembles fine crumbs.
  10. Tir in milk to make a very soft dough.
  11. Drop the dough by spoonsful into the boiling stew, taking care to drop it on the meat or the vegetables - not directly into the broth.
  12. Cook uncovered for 10 minutes, then cover and cook 10 minutes longer.