Chicken & Dumplings

Chicken & Dumplings

	1 (5-6lb) stewing chicken or 2 larger fryers, cut into serving portions
	4 celery stalks w/ leaves, cut into 3" pieces
	1 carrot, pared & cut up
	1 small onion, cut up
	2-3 sprigs parsley
	2 tsp. salt
	1/4 tsp. pepper
	1 bay leaf

Place chicken in cooking pot & add water to cover. Add the remaining ingredients; cover and bring to boiling. Reduce heat and simmer 2 1/2 hours or until meat is tender. Serve with dumplings and gravy.

Dumplings:

1 c. flour, sifted

2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. salad oil

1/2 c. milk

2 Tbsp. chopped parsley

Sift together flour, baking powder & salt. Combine oil & milk; add with parsley to dry ingredients & stir just to moisten. Drop from tablespoon onto chicken in simmering stock. Cover tightly & simmer 12-15 minutes. Do not lift cover while cooking. Remove dumplings & chicken to hot serving dish.

Gravy:

4 c. chicken broth or stock

1/2 c. flour

1 c. cold water or milk

1 tsp. salt

Pepper to taste

Place broth in saucepan & heat to boiling. Strain, if desired. Stir together flour Y water using whip to make smooth. Gradually add to broth, stirring with whip to avoid lumps. Cook, stirring constantly, until mixture thickens. Add seasoning. Pour over chicken and dumplings or serve in gravy boat.

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Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.