Chicken and Dumplins [sic] Cut and joint a large Chicken. Cover with Water and let boil gently until tender. Season with Salt and Pepper and thicken the Gravy with two Tablespoonfuls of Flour mixed smooth in a Piece of Butter the Size of an Egg. Have ready nice light Bread Dough about an Inch thick; cut with a Biscuit-cutter. Drop into the boiling Gravy, having previously removed the Chicken to a hot Platter; cover and let these boil for one half to three quarters of an Hour. To ascertain whether they are done stick them with a Fork; if it comes out clean they are done. Lay them on the Platter with the Chicken; pour the gravy over and serve. And here*s how the dish is done in Shield*s Tavern in Colonial Williamsburg today: Chicken and Dumplings 4 - 5 lbs (1.8 - 2.2 Kg) stewing chicken cut into serving pieces 1 small onion, chopped 1 carrot, chopped 2 ribs celery, chopped Salt and freshly ground pepper to taste 4 Tbs (60 ml) butter or chicken fat 6 Tbs (90 ml) all-purpose flour 1/2 cup (125 ml) heavy cream or half-and-half For the dumplings: 2 cups (500 ml) all-purpose flour 1 tsp (5 ml) salt 1 Tbs (15 ml) baking powder 1 Tbs (15 ml) vegetable shortening 3/4 cup (180 ml) milk Combine the chicken pieces, onion, carrot, celery, salt, and pepper in a large pot and add enough water to cover. Bring to a boil over high heat, reduce the heat, and simmer covered until the chicken is tender, 1 1/2 to 2 hours. Remove the chicken and allow to cool enough to handle. Remove and discard all skin, bones, and gristle. Tear the chicken into large pieces. Strain the stock and discard the solids. Add 4 cups (1 L) of the stock to the pot, adding more water if necessary to make 4 cups (1 L). In a separate saucepan, melt the butter and stir in the flour. Cook over moderate heat for 3 minutes, stirring frequently. Add the flour mixture to the stock and bring to a boil over moderate heat, stirring frequently. Reduce the heat to low and simmer 10 minutes. Add the reserved chicken, cream, and adjust seasoning with salt and pepper. To make the dumplings, sift together the flour, salt, and baking powder in a mixing bowl. Blend in the shortening with a fork. Add the milk and mix just enough to incorporate the ingredients. Using a tablespoon dipped in cold water, spoon the batter onto the top of the chicken mixture. Cover and cook 15 minutes without lifting the lid. Serve immediately. Serves 6 to 8.
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