Subject: Chicken and Dumplings
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 03 2002 - 07:48:08 EST
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F O O D F U N N Y
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Here's a cute one from long-time reader Harriet St. Amant:
Because of an ear infection, my young son, Casey, had to go to the
pediatrician. I was impressed with the way the doctor directed his
comments and questions to my son. When he asked Casey, "Is there
anything you are allergic to?" Casey nodded and whispered in his ear.
Smiling, the pediatrician wrote out a prescription and handed it to
me. Without looking at it, I tucked it into my purse.
Later, the pharmacist filled the order, remarking on the unusual
food-drug interaction my son must have. When he saw my puzzled
expression, he showed me the label on the bottle. As per the doctor's
instructions, it read: "Do not take with broccoli."
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T O D A Y ' S R E C I P E
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Recipes for chicken and dumplings are as old as the hills; the
original ones on this continent were brought here by European
colonists. Here is a version from an early American cook:
Chicken and Dumplins [sic]
Cut and joint a large Chicken. Cover with Water and let boil gently
until tender. Season with Salt and Pepper and thicken the Gravy with
two Tablespoonfuls of Flour mixed smooth in a Piece of Butter the Size
of an Egg. Have ready nice light Bread Dough about an Inch thick; cut
with a Biscuit-cutter. Drop into the boiling Gravy, having previously
removed the Chicken to a hot Platter; cover and let these boil for one
half to three quarters of an Hour.
To ascertain whether they are done stick them with a Fork; if it comes
out clean they are done. Lay them on the Platter with the Chicken;
pour the gravy over and serve.
And here's how the dish is done in Shield's Tavern in Colonial
Williamsburg today:
Chicken and Dumplings
4 - 5 lbs (1.8 - 2.2 Kg) stewing chicken cut into
serving pieces
1 small onion, chopped
1 carrot, chopped
2 ribs celery, chopped
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter or chicken fat
6 Tbs (90 ml) all-purpose flour
1/2 cup (125 ml) heavy cream or half-and-half
For the dumplings:
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) salt
1 Tbs (15 ml) baking powder
1 Tbs (15 ml) vegetable shortening
3/4 cup (180 ml) milk
Combine the chicken pieces, onion, carrot, celery, salt, and pepper in
a large pot and add enough water to cover. Bring to a boil over high
heat, reduce the heat, and simmer covered until the chicken is tender,
1 1/2 to 2 hours. Remove the chicken and allow to cool enough to
handle. Remove and discard all skin, bones, and gristle. Tear the
chicken into large pieces. Strain the stock and discard the solids.
Add 4 cups (1 L) of the stock to the pot, adding more water if
necessary to make 4 cups (1 L). In a separate saucepan, melt the
butter and stir in the flour. Cook over moderate heat for 3 minutes,
stirring frequently. Add the flour mixture to the stock and bring to
a boil over moderate heat, stirring frequently. Reduce the heat to
low and simmer 10 minutes. Add the reserved chicken, cream, and
adjust seasoning with salt and pepper.
To make the dumplings, sift together the flour, salt, and baking
powder in a mixing bowl. Blend in the shortening with a fork. Add
the milk and mix just enough to incorporate the ingredients. Using a
tablespoon dipped in cold water, spoon the batter onto the top of the
chicken mixture. Cover and cook 15 minutes without lifting the lid.
Serve immediately. Serves 6 to 8.
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