CHICKEN-AND DUMPLINGS

1- 4 lbs fowl                      3 Tbsps. roux

    Salt and pepper            1 cup milk

1 whole onion

                                         1 recipe      Biscuit Dumplings                                           

1 stalk celery                  

            Cut the chicken (for best flavour, always use stewing fowl) into serving portions. Place in a pot, with celery and onion, season, and nearly cover with water. Cover the pot and simmer gently. An old fowl will require at least 3 or 4 hours slow cooking. But young chicken should be done in 1-1/2 hours. Remove the cover during the last half-hour of cooking, reducing the broth to about 1-1/2 pints.

            About 20 minutes before serving time add Biscuit Dumplings. When dumplings are cooked and ready to serve, remove to hot pan. Make gravy by adding to the broth in the kettle 3 Tbsps. of roux and 1 cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on top, and cover with gravy. Serves 6 to 8.
©Al (Alex-Alexander) D. Girvan. All rights reserved.