A Recipe from 250 Ways to Prepare Poultry and Game Birds (1940)
About the Recipe
This recipe is super basic. Neither Becky nor I had ever had chicken and dumplings, so this was a little bit of a crap shoot, and we weren’t totally sure what we were aiming for, aside from this black and white photo.
You can see from our photo, we did take just a little bit of liberty to add some carrot into the mix for the broth. Next time I give this a go, I would put a lot more love into the broth – some more root vegetables, throw in some dill, other herbs, some garlic – there’s a lot of room to grow from this recipe. The good news is, it’s really easy and so perfect to just throw on the stove and go on a busy workday. Definitely a winner as a basic recipe.
For more recipes from my Weekend at Becky’s click here!
About the book
This was another book from the big box from Becky and her mom. It’s a Culinary Arts Institute book, which means it’s going to be good. I have a few booklets like this one at home, and I’m really excited to add it to the collection. In addition to having some great recipes, it’s also a primer on how to cut / debone / split / truss / roast EVERYTHING that’s a bird and that you can eat. If you’re a fan of eating birds, this is a great book to have on your shelf.
1 stewing chicken
1 small onion
1 cup sifted flour
2 t baking powder
1/2 t salt
Sprig parsley, minced
1/2 c milk
Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2 to 3 hours.
Mix flour, baking powder, salt, minced parsley, and milk to a thick batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings.