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Chicken and Dumplings




  • 4 pounds Chicken
  • 1 teaspoon salt
  • 1 Carrot
  • 2 Celery
  • 1 Onion
  • 2 Chicken bouillon cubes
  • 1/4 cup Butter
  • 1 cup Flour
  • 1 oz Sherry
  • 1 tablespoon Lemon juice
  • Salt
  • .
  • Dumplings:
  • 1 1/2 cups Flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 3 teaspoons Shortening
  • 3/4 cup Milk


Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.

Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.

For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces.

Place chicken pieces in serving dish. Arrange dumplings over chicken. Cover with sauce.


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