Chicken and Dumplings
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INGREDIENTS 1 (3 to 4-pound) chicken
3 cups chopped green onions
2 cups chopped fresh parsley
1 cup dry white wine
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon finely crushed dried mint
Salt, to taste
1/2 cup all purpose flour
3 tablespoons oil
2 cups English peas
2 cups thinly sliced carrots
Salt, to tasteDUMPLINGS
2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1-1/3 cups milk or buttermilkRinse the chicken well and place it in a large stockpot with the onions, parsley, wine and seasonings. Pour in enough water to cover; bring to a boil, reduce heat to low, and simmer at least 1 hour. Remove the chicken from the pot, let cool, and cut the meat into chunks, and refrigerate. Leave the pot of stock on the heat at a slow simmer.
In a heavy 12-quart pot, make a small light roux from the flour and oil. When the roux is medium brown, slowly add 2 cups of the reserved stock, stirring constantly. Slowly stir in another 2 cups of stock, making sure there are no lumps. Pour in the remaining stock and stir.
Add the peas, carrots and salt to taste. Let cook, stirring occasionally, until the carrots are tender, at least 30 minutes, while you make the dumpling batter.
In a large mixing bowl, combine the flour, baking powder, pepper and salt (if you are using buttermilk, also add 1 teaspoon of baking soda). Add the milk and stir until the flour is all wet; don't stir too much.
Turn up the heat under the stock to medium so that it boils. Drop the batter by spoons into the boiling stock, cover, and cook for 20 minutes. Return the chicken to the pot and heat it through.
Makes 8 to 10 servings