Ingredients:
1 whole chicken
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp salt
4 tbsp butter or chicken fat
6 tbsp flour
1/8 tsp paprika
1/2 cup light cream
white pepper to taste
Dumplings:
2 cups all-purpose flour
1 tsp salt
4 tsps baking powder
1 tbsp shortening
3/4 cup milk
Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.
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Directions:
Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done; 1-1/2 to 2 hours.
Remove the chicken from the broth. When cool enough to handle, remove skin and bones and dice the chicken. Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan. Stir in flour mixed with paprika. Add chicken stock gradually, stirring constantly.
Cook for 2 minutes.
Add the chicken, cream, and pepper, and season to taste. |
