Chicken and Dumplings

The ultimate comfort food:

Williamsburg Inn Tavern Chicken and Dumplings -The Williamsburg Cookbook

6 to 8 servings




CHICKEN AND BROTH:
1 stewing chicken (4 to 5 pounds) or 2 broiler-fryers (3 pounds each)
1 small onion sliced
1 carrot sliced
2 ribs of celery with leaves, chopped
1 teaspoon of salt

4 tablespoon butter or chicken fat
6 tablespoons of flour
1/8 teaspoon paprika
1/2 cup of light cream
white pepper to taste

Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done.  1.5 to 2 hours.

Remove the chicken from the broth.  When it is cool enough to 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 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.

Serve at once.

DUMPLINGS:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk

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.