David Wade’s Chicken and Dumplings
6 chicken breasts (boned and skinned) 1 quart chicken stock 1 quart beef stock 2 onions (medium-sized), sliced thin 2 large ribs celery (chopped) 1 medium-sized green pepper (chopped) 1 large tomato (chopped) 1 bay leaf 1 tablespoon garlic powder Black pepper to taste 1 teaspoon powdered thyme 1 tablespoon sugar 1 tablespoon Worcestershire powder
Place chicken breasts into a kettle and add all other ingredients. Bring to a boil, cover, reduce to a simmer and cook until chicken is very tender. Remove bay leaf after 15 minutes of cooking time. Remove chicken breasts and cut into bite-size selections. Return to broth and heat again to simmer. Add dumplings, cover kettle, cook about 10 minutes or until dumplings rise to surface. Serve in bowls topped with grated Parmesan cheese (optional). Recipe serves 6.
DUMPLINGS:
2 tablespoons shortening, softened ¼ teaspoon salt 1 teaspoon baking powder 1 egg, beaten ¾ cup water 1 ½ cups sifted flour
Combine softened shortening, salt, 'baking powder, beaten egg and water in mixing bowl. Add flour, mixing until no longer sticky, on lightly floured pastry cloth, roll dough out until thin, Cut in criss-cross fashion, making diamond or square shapes, Drop dumplings into stock and reduce heat to low. Simmer 5 to 10 minutes as directed in chicken recipe above. OPTIONAL: When chicken is tender, remove and cut into bite-sized selections. Strain and reserve broth. Reserve items. Steam dumplings in broth then return all . reserved ingredients to broth, Heat and serve.
