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25.
CHICKEN AND DUMPLINGS
1 (5 to 6 pound) roasting chicken, cut in pieces
4 cups chicken broth
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
5 carrots, peeled and cut into 1-inch strips
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon shortening
1 egg
2/3 cup milk
2 teaspoons parsley
1 teaspoon paprika
In Electric Skillet, place chicken, broth, bay leaf, thyme, salt and
pepper. Bring to a boil with heat control set at 350°F. Turn heat
control down until light goes out (simmer point). Add cover with
vent closed and simmer 1 hour. Reserving liquid, remove chicken
from skillet. Remove skin from chicken. Cut strips of meat away from
bone. Add carrots and chicken strips to broth. To make dumplings,
combine flour, baking powder and salt. Cut the shortening in using a
pastry blender or two knives. Mix together the egg and milk. Add to
flour mixture. Add parsley and paprika. Mix until moistened. Drop
dough by tablespoonful into a simmering broth. Turn heat control to
225°F. Add cover with vent closed and cook an additional 20 minutes
or until dumplings are firm.
Makes 6 servings.