*  Exported from  MasterCook  *
 
                   WILLIAMSBURG INN CHICKEN AND DUMPLINGS
 
 Recipe By     : The Williamsburg Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    stewing chicken (4 to 5 pounds) -- or 2 broiler-
                         fryers (3 pounds each)
    1                    onion -- (small) sliced
    1                    carrot -- sliced
    2      ribs          celery -- (with leaves)
                         chopped
    1      teaspoon      salt
    4      tablespoons   butter -- or chicken fat
    6      tablespoons   flour
      1/8  teaspoon      paprika
      1/2  cup           light cream
                         -- white pepper to taste
                         *****DUMPLINGS*****
    2      cups          all-purpose flour
    1      teaspoon      salt
    4      teaspoons     baking powder
    1      tablespoon    shortening
      3/4  cup           milk
 
 Simmer the chicken, onion, carrot, celery, and salt in enough water to 
 cover until the chicken is done, 1 1/2 to 2 hours.
 
 Remove the chicken from the broth. When it is cool enough handle, remove 
 the skin and bones and dice the chicken.
 
 Strain the stock and, if necessary, add enough water to make 1 quart.
 
 Melt the butter or chicken fat in a heavy saucepan.
 
 Stir in the flour mixed with the paprika.
 
 Add the chicken stock gradually, stirring constantly; cook for 2 
 minutes.
 
 Add the chicken, cream, and pepper and adjust the seasoning to taste.
 
 Spoon the Dumplings on top of the gently bubbling chicken mixture and 
 cover. Cook for 15 minutes Without lifting the lid.
 
 *****DUMPLING INSTRUCTIONS*****
 
 Sift the dry ingredients three times.
 
 Blend in the shortening with a pastry blender or fork. Add the milk and 
 mix well.
 
 Dip a teaspoon into cold water and then into the dough. Spoon the 
 dumplings on top of the gently bubbling chicken mixture and cover.
 
 Cook for 15 minutes without lifting the lid.
 Serve at once.
 Serves 6
 
 The Williamsburg Cookbook; published by The Colonial Williamsburg 
 Foundation, Williamsburg, Virginia; originally compiled and adapted by 
 Letha Booth
 Typos by Brenda Adams <adamsfmle@sprintmail.com>
 
 
 
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