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The Prairie Gal


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Chicken 'n Dumplings

4 lb stewing chicken
water to cover
1 medium onion; sliced
2 stalks celery with leaves
1 bay leaf
6 tablespoon flour
1/2 cup milk; or cream
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon thyme
1/8 teaspoon pepper

1 1/2 cups flour
2 teaspoon baking powder
3/4 teaspoon salt
1 large egg
1 cup milk

Cut the chicken into serving pieces and place in a large pot. Cover the chicken with water. Add the onion, celery and bay leaf. Cover and simmer for 3 hours until tender.

Remove the chicken. Strain and measure the broth. There should be approx. 4 cups of broth. If there is more, reduce by boiling; if less, add water. Mix the flour with a little cold water to form a smooth paste. Stir into the broth and heat until thickened. Add the milk (or cream), salt, sage, thyme and pepper. Remove the chicken from the bones and return the meat to the gravy.

Prepare the dumplings: Sift the flour, baking powder and salt into a bowl. Mix the egg and milk and stir into the dry ingredients. Drop into hot gravy by spoonfuls and simmer covered for 20 minutes without removing lid.

Serve the chicken surrounded by dumplings on a large deep platter.

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