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1
Chicken and Gravy: Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups).
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2
Bring to boil.
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3
Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork.
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4
Remove chicken and cover to keep warm.
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5
Save the stock.
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6
Prepare dumplings as below.
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7
Roll the dough into one inch diameter dumplings and drop into gently boiling stock.
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8
Boil over medium heat for 25 minutes, turning over after 12 minutes.
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9
Remove dumpling and keep warm with the chicken.
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10
Save stock.
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11
Make a roux by melting the butter in a small skillet.
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12
Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny.
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13
Add enough of this roux mixture to the boiling stock to make a medium thick gravy.
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14
If lumps form, whisk them out with a wire whisk.
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15
Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste.
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16
(I like more pepper in mine.)
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17
Simmer 5 minutes.
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18
Return meat and dumplings to gravy and reheat all to just a simmer.
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19
Remove from heat.
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20
Let stand in hot gravy for 10 before serving.
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21
DUMPLINGS Soak bread in milk.
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22
Squeeze out surplus milk.
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23
Shred bread into bowl.
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Add eggs, marjoram.
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25
salt and melted butter.
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Mix well.
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27
Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled.
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28
Test one by dropping into boiling stock, then adjust crumbs as needed.
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29
Cook as above.
