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Texas Chicken & Dumplings


INGREDIENTS

3-4 lbs chicken, skinned & boned
1 onion quartered
1 bay leaf
salt and pepper
2 cups sifted flour
1/2 tsp salt
1 tblsp baking powder
1 egg
1 tblsp melted butter
1/2 cup milk
1/4 cup softened butter, additional
1/3 cup celery leaves finely minced
1/3 tsp black pepper
2 tblsp butter, additional

PLACE it in a large pot with the onion, bay leaf, water to cover by 2 inches and salt and pepper to taste. Bring to the boil; reduce heat immediately to low and simmer until the bird is tender. Remove chicken.

Pull the meat in large pieces and reserve.

STRAINn the broth and return 6 cups to the pot.

Now sift flour, 1/2 teaspoon salt and baking powder together into a bowl. Combine egg, melted butter and milk; beat together into a bowl. Combine egg, melted butter and milk; beat together and add to dry ingredients. Work to a good doughlike consistency, turn out on a floured board and roll to somewhat less than 1/4-inch thickness.

SPEARD with softened butter; sprinkle with the celery leaves and pepper. Cut into strips 2 x 3 inches.

BRING broth to a good simmering heat; do not boil. Stir in 2 tblsp flour rubbed with 2 tblsp extra butter. Cook, stirring, until smooth and thickened.

Add the dumplings a few at a time, sliding them down into the hot broth. Continue until all are in.

Cover tightly and cook 20 minutes without lifting the lid.

Arrange the cut-up chicken on a deep platter, spoon on the dumplings and cover with as much of the delectable sauce as you desire.

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Last updated February 15, 1998.