Melda Hallenbeck's Chicken Stew Recipe - Cooking Index
Melda Hallenbeck's Chicken Stew Recipe - Cooking Index
| 4 | -- up to 5 | |
| 5 cups | 1185ml | Water |
| 1 cup | 62g / 2.2oz | Onion (large) |
| 3 | Whole cloves | |
| 2 teaspoons | 10ml | Salt |
| Flour | ||
| Butter dumpling batter -- | ||
| (recipe to follow) | ||
| Chopped parsley | ||
| Paprika | ||
| Assorted chicken pieces |
Wash chicken and place in pot with water. Add onion stuck with cloves and salt. Simmer for 3 to 3 1/2 hours or until chicken is very tender. Skim off fat. Thicken gravy with flour mixed with a little cold water. Bring to boil, then drop in dumpling batter by the tablespoon. Cover and simmer for 12 minutes.
BUTTER DUMPLING BATTER Sift together 2 cups of flour, 2 teaspoons of double acting baking powder and 1 teaspoon of salt. Mix ( well beaten) 2 eggs with 2/3 cup of milk, 1/4 cup of melted butter and 1/4 teaspoon crushed dried rosemary. Add this to dry ingredients. Mix lightly. Pour by large tablespoons on top of simmering stew and cover pot. Cook until tender and caky. . Check with fork. This recipe is 40 years old!
Source:
Ladies Home Journal
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