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Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with sufficient water to cover (at least 8 c.).
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Bring to boil.
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Reduce heat and SIMMER till tender, about 40 minutes or possibly till no red juices come out when pierced with a fork.
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Remove chicken and cover to keep hot.
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Save the stock.
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Prepare dumplings as below.
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Roll the dough into one inch diameter dumplings and drop into gently boiling stock.
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Boil over medium heat for 25 min, turning over after 12 min.
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Remove dumpling and keep hot with the chicken.
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Save stock.
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Make a roux by melting the butter in a small skillet.
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Add in the flour to the skillet and cook, stirring constantly till the mix is the color of a new penny.
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Add in sufficient of this roux mix to the boiling stock to make a medium thick gravy.
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If lumps form, whisk them out with a wire whisk.
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Add in 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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(I like more pepper in mine.)
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Simmer 5 min.
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Return meat and dumplings to gravy and reheat all to just a simmer.
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Remove from heat.
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Let stand in warm gravy for 10 before serving.
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DUMPLINGS Soak bread in lowfat milk.
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Squeeze out surplus lowfat milk.
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Shred bread into bowl.
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Add in Large eggs, marjoram.
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salt and melted butter.
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Mix well.
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Add in sufficient bread crumbs to make mix into 1 inch balls which won't become fuzzy when boiled.
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Test one by dropping into boiling stock, then adjust crumbs as needed.
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Cook as above.
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My grandma used to serve steamed cauliflower with this dish.
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We would ladle the gravy over the cauliflower, too.
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It tasted great.
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Stanek
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A retired guy who loves to cook for his kids!
