-
1
In a large casserole or stew pot, melt the butter over medium high heat.
-
2
Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
-
3
Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
-
4
Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
-
5
Cover with the boiling water, and bring to just below a boil.
-
6
Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
-
7
At no time should the broth ever boil, otherwise the chicken will be tough.
-
8
Add the peas and cook for 10 more minutes.
-
9
Season with salt and pepper and add the lemon juice.
-
10
While the stew is simmering, prepare the dumplings.
-
11
Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
-
12
Cover and cook for 20 minutes without looking.
-
13
Serve immediately.
-
14
TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
-
15
NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
-
16
Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
-
17
The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
-
18
Peel celeriac before using.
-
19
Parsley root is grown specifically for large roots.
-
20
The texture and density of the root are similar to those of celeriac.
-
21
They store well.
-
22
Peel parsley root before using.
-
23
Clifford A.
-
24
Wright Real Stew.
