Print
Email
Add a photoServings: 1
Ingredients
- 4 lb Chicken pcs
- 1 lrg Onion, diced
- 3 piece celery with leaves diced
- Â Â Salt and pepper
- 2 c. Water, (for chicken)
- 1/2 c. Water, (for gravy)
- 1/4 c. Flour
- 2 c. Flour
- 3 tsp Baking pwdr
- Â Â Salt and pepper
- 1/2 tsp Paprika
- 2 Tbsp. Shortening
- 1 c. Lowfat milk
Directions
- Cook chicken pcs with onion, celery, salt and pepper in 2 c. water, or possibly more, just to cover. Cover pot, bring to boil. Reduce heat, simmer 1 hour.
- Remove chicken. Slip off skin, throw away bones. Stir 1/2 c. cool water to that you add in 1/4 c. flour to make smooth paste. Stir this into warm broth.
- Cook until thick. Return chicken to kettle. Heat slowly to boiling.
- MAKE DUMPLINGS: In bowl put 2 c. flour, baking pwdr, salt, pepper, paprika. Cut in shortening. Stir in lowfat milk until mix is moist. Drop by Tbsp. into pot on top of chicken. Cook, covered, 20 min. Don't remove lid until 20 min are up.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
