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Country Chicken Stew With Celery Seed Dumplings

Celery seeds can turn bitter over time, so be sure your supply is no more than 6 months old.

Type: Chicken, Poultry
Courses: Soup
Serves: 4 people

Recipe Ingredients

4 cups 948mlChicken broth
1   Chicken - (abt 3 lbs) - cut into 8 pieces,
  Skin removed
4   Carrots - peeled, and
  Cut into 1" chunks
4   Celery ribs with leaves - cut into 1/2" chunks
1   Onion - thinly sliced (small)
1   Bay leaf
1 teaspoon 5mlDried summer savory
  Salt - to taste
  Freshly-ground black pepper - to taste
1 1/4 cups 78g / 2.8ozFlour
2 tablespoons 30mlYellow cornmeal
1 1/2 teaspoons 7.5mlBaking powder
1/2 teaspoon 2.5mlCelery seeds
3 tablespoons 45mlVegetable shortening
1/2 cup 118mlMilk

Recipe Instructions

In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste.

In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and 1/2 teaspoon salt. Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms.

Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving.

This recipe yields 4 to 6 servings.

365 MORE WAYS TO COOK CHICKEN by Melanie Barnard (c) 1996 - HarperCollins, New York, NY - 278 pages - $12.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest


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