Chicken ‘n Dumplings

4 pounds stewing chicken

water to cover

1 medium onion, sliced

2 celery stalks and leaves

1 bay leaf

6 Tbsp. flour

1/2 cup cream

1 tsp. salt

1 tsp. sage

1/2 tsp. thyme

1/8 tsp. pepper

Cut the chicken into serving pieces and place in a large pot. Cover the chicken with water. Add the onion, celery, and bay leaf. Cover and simmer for 3 hours or until tender.

Remove the chicken. Strain and measure the broth. There should be aproximately 4 cups broth. If there is more, reduce by boiling, if less, add water. Mix the flour with a little cold water to form a smooth paste. Stir into the broth and heat until thickened. Add the cream, salt, sage, thyme and pepper. Remove the chicken from the bones and return the meat to the gravy. Add potatoes, carrots, turnips if desired. Simmer until tender.

Prepare the dumplings and drop by spoonfuls into the hot gravy. Cover and simmer for 20 minutes without removing the lid.


1 1/2 cup flour

2 tsp. baking powder

3/4 tsp. salt

1 egg

1 cup milk

Mix the flour, baking powder and salt in a bowl. Mix the egg and milk and stir into the dry ingredients. Drop into hot gravy and simmer covered for 20 minutes.


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