MENU
 
 
 
 

  • Country Chicken Stew With Celery Seed Dumplings

    0 votes
    Country Chicken Stew With Celery Seed Dumplings
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 c. Chicken broth
    • 1 x Chicken - (abt 3 lbs) cut into 8 pcs, skin removed
    • 4 x Carrots peeled, and cut into 1" chunks
    • 4 x Celery ribs with leaves cut into 1/2" chunks
    • 1 sm Onion thinly sliced
    • 1 x Bay leaf
    • 1 tsp Dry summer savory Salt to taste Freshly-grnd black pepper to taste
    • 1 1/4 c. Flour
    • 2 Tbsp. Yellow cornmeal
    • 1 1/2 tsp Baking pwdr
    • 1/2 tsp Celery seeds
    • 3 Tbsp. Vegetable shortening
    • 1/2 c. Lowfat milk

    Directions

    1. In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 min, skimming off any foam which rises to surface. Add in carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 min. Skim fat off surface of broth. Season with salt and pepper to taste.
    2. In a large bowl, whisk together flour, cornmeal, baking pwdr, celery seeds, and 1/2 tsp. salt. Cut shortening into small pcs and use your fingers to rub it in till mix resembles coarse meal. Add in lowfat milk and stir just till a sticky dough forms.
    3. Dip a spoon into simmering stew, then spoon out generous Tbsp. of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat till dumplings are cooked through, about 20 min. Remove and throw away bay leaf before serving.
    4. This recipe yields 4 to 6 servings.
    5. Comments: Celery seeds can turn bitter over time, so be sure your supply is no more than 6 months old.

    Similar Recipes

    Leave a review or comment