Properly made, chicken and dumplings is one of the true glories of authentic Southern cookery, a dish fit for both an informal family supper and the most elegant dinner party.
MAKES: 6 servings
INGREDIENTS:
FOR THE CHICKEN
- One 4- to 5-pound fowl (stewing hen), cut into serving pieces
- 1 large onion, quartered
- 2 ribs celery (leaves included), chopped
- 4 carrots, scraped and cut into thick rounds
- Salt and freshly ground black pepper to taste
- 1 quart water
- 1 cup whole milk
- 1/4 cup all-purpose flour blended with 1/4 cup water
FOR THE DUMPLINGS
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chilled vegetable shortening
- 1/2 cup whole milk
INSTRUCTIONS:
- Combine all the ingredients for the chicken (except the flour-and-water mixture) in a large, heavy pot over moderately high heat. Bring the mixture to a slow boil and skim off any froth from the surface.
- Reduce the heat to a simmer, cover the pot, and cook for about 2 1/2 hours or until the chicken is very tender.
- To make dumplings, sift the flour, baking powder, and salt together into a bowl. Cut in the shortening with a pastry cutter until the mixture becomes mealy.
- Add the milk and lightly mix until the dough just holds together. Avoid overmixing.
- With the chicken simmering gently, drop rounded tablespoons of the dough into the liquid. Simmer the dumplings, uncovered, for about 10 minutes, then cover and simmer for an additional 10 minutes. Use a slotted spoon to transfer the dumplings to a plate and keep them warm.
- To finish the dish, drain the cooking liquid into a bowl and skim off the fat. Pour 3 cups of the cooking liquid into a saucepan, adding a little water if needed.
- Add the flour-and-water mixture to the saucepan and stir over moderately high heat until the sauce thickens. Pour the sauce over the chicken and vegetables and reheat for approximately 10 minutes.
- Serve the chicken and dumplings together on heated plates.
