Chicken & Dumplings
Chicken:
1 to 2 lb. skinless, boneless chicken breast, cut up
1 1/2 tsp. salt
1 med. onion, quartered
2 to 3 carrots, sliced
2 to 3 celery stalks, sliced
4 c. water
2 sprigs parsley
1/2 bay leaf
1 whole clove
pepper to taste
1 to 1 1/2 c. half-and-half or whipping cream
Combine all ingredients except cream in a large Dutch oven or crock pot. Cook over medium heat until boiling. Reduce heat to simmer, add cream, and cook until chicken is tender, about 45 to 60 minutes.
Dumplings:
2 c. flour
3 tsp. baking powder
1 tsp. salt
3 tbs. shortening
1 c. milk
Mix flour, baking powder, and salt in a large bowl. Cut in shortening. Add milk and mix quickly with a fork until barely blended. Drop from a tablespoon into boiling broth. Cook 10 minutes uncovered, then cover and simmer 10 minutes longer.
(Well Done Cookbook)