Chicken and Dumplings Recipe

Stew

• Approximately 2 liters (2 quarts) chicken stock
• Approximately 1 kilogram (2 pounds) cooked boneless chicken meat, cut into bite-sized pieces
• 1 carrot, sliced into rounds
• 1 celery rib or ¼ celeriac, chopped
• 1 bay leaf
• 1 onion, chopped
• 1 teaspoon dried thyme
• Salt, pepper, and liquid seasoning to taste

Dumplings

• 150 grams (1¼ U.S. cups) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 20 grams (1½ tablespoons) solid fat (such as vegetable shortening, lard or butter)
• 150 milliliters (5 U.S. fluid ounces) milk

1. Combine all the stew ingredients in a large pot and bring to a boil.
2. Reduce heat and allow to simmer while you make the dumplings.
3. For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.
4. Add milk and mix just until combined into a dough.
5. Drop dough by spoonfuls onto the stew.
6. Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on.