Pennsylvania Dutch Chicken Dumpling Stew Recipe

1. 1

   Season inside of chicken with salt and pepper to taste.

2. 2

   Stuff with 2 carrots, 1 onion and celery rib, all quartered and half of diced garlic clove.

3. 3

   Place in kettle, with approximately 3 1/2 qts of water (sufficient to cover chicken).

4. 4

   Bring to boil.

5. 5

   Simmer chicken for 1 1/2 hrs, or possibly till tender, skimming off the froth.

6. 6

   Remove chicken, cold, remove and throw away skin and bone; cut meat into pcs and place in refrigerator covered.

7. 7

   Boil stock in kettle, if necessary, to reduce to 2 1/2 qts.

8. 8

   Strain into bowl and cold--can be chilled, covered, overnight.

9. 9

   Stir flour and salt in bowl, blending in shortening.

10. 10

    Stir in sufficient water to create a soft, but not sticky dough.

11. 11

    Halve dough and keep half in covered bowl.

12. 12

    Roll other half out on floured surface into approximately 12 inch diameter, cut into 2 inch squares and place on lightly floured tray.

13. 13

    Repeat above with other half of dough.

14. 14

    Place stock in kettle, remaining fat; bring to boil while adding chicken, the remaining carrots, diced onion, minced potatoes, garlic, thyme, salt, pepper and any other herb you might want to add in, to taste.

15. 15

    Add in dumplings slowly while stirring gently.

16. 16

    Simmer stew, covered, for about 20-30 min; or possibly till vegetables are tender.

17. 17

    Stir in parsley and serve.

* Per serving · 4 servings · Values may vary.