Aunt Dixie gave me this recipe that comes from Williamsburg Inn in Colonial Williamsburg Virginia. It is a simple colonial recipe that is not hard to make but delicious to eat. This hearty meal will fill you up fast.
1 stewing chicken (4 to 5 pounds)
1 small onion, sliced
1 carrot, sliced
2 ribs of celery with leaves, chopped
1 tsp salt
4 Tbs butter or chicken fat
6 Tbs flour
1/8 tsp paprika
1/2 cup light cream
white pepper to taste
Simmer the chicken, onion, carrot, celery, and salt in enough water to cover the chicken until the chicken is tender and the meat is separating from the bones (1 1/2 to 2 hours). Remove the chicken from the broth and cool. When it is cool enough to handle, remove the skin and bones and dice the chicken. Strain the stock and add enough water to make 1 quart if necessary.
Melt the butter or chicken fat in a heavy saucepan. Stir in the flour mixed with the paprika. Add the chicken stock gradually, stirring constantly; cook for 2 minutes. Add the chicken, cream, and pepper and adjust the seasoning to taste. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
2 cups all purpose flour
1 tsp salt
1 Tbs shortening
3/4 cup milk
Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a tsp into cold water and then into the cough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.