Stewed Chicken Recipe

How to make it

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• Place chicken pieces in Dutch oven or large kettle with enough water to cover (about 2 quarts).
• Add remaining ingredients.
• Cover; bring to bioling and cook over low heat about 2 1/2 hours, or till tender.
• Leave chicken on bones in liquid for Chicken with Dumplings. Or, remove meat from bones. This will yield about 5 cups diced cooked chicken for salads or casseroles.
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• Chicken With Dumplings
• Stewed Chicken
• 1 cup sifted all-purpose flour (do not use self rising your dumplings will fall apart)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons salad oil
• Chicken gravy
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• Prepare stewed chicken, above. When chicken is almost tender, sift tohether flour, baking powder, and salt. Combine milk and oil; add to dry ingredients; stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. (Do not let batter drop in liquid.) Cover tightly; return to boiling. Reduce heat (don't lift cover): simmer 12 to 15 minutes, or till done. Remove dumplings and chicken to hot platter; keep hot while preparing Chicken Gravy. Makes 10 dumplings.
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• To prepare Chicken Gravy: Strain broth from stewed Chicken. Measure 1 quart into medium saucepan. Heat to boiling. Combine 1/2 cup all-purpose flour and 1 cup cold water; gradually add to broth, mixing well. Cook, stirring constantly, till mixture is thick and bubbly. Season with 1 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour over chicken and dumplings. Garnish with parsley. Makes 6 to 8 servings.