Chicken And Dumplings 1

Course : Dumplings
Serves: 6
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1 small chicken (1-1/2 lbs)
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion
---dumplings -- recipe follows
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Preparation / Directions:

Directions for Chicken and Dumplings: Disjoint chicken and remove skin; place in large pan. Add water, salt, celery, and onion; simmer 1 to 2 hours or until meat is tender. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes. Directions for making rolled dumplings: Combine flour, baking powder, and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1 inch strips, squares or diamonds. To make a chicken pot pie, put mixture in a deep dish, cover with a rolled pastry dough to fit, making several slashes in the top. The top crust would add calories to the total. You may add peas, carrots, mushrooms if you like.

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