2 lb broiler-fryer chicken to
3 lb broiler-fryer chicken cut into serv, ing pieces
2 cup water
6 whole black peppercorns
2 bay leaves
2 tsp salt
3 medium carrots, peeled and thinly sliced
6 tbsp flour
3/4 cup cold water
1 tsp dried rubbed sage
1 cup buttermilk biscuit mix
1/3 cup milk
2 tbsp dried parsley flakes
4 oz button mushrooms, drained
10 oz frozen peas, thawed
Directions
1. Wash chicken and pat dry. 2. Place chicken, the 2 cups water,
peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart,
heat-resistant, non-metallic casserole. Heat, covered, in Microwave
Oven 10 minutes. Stir. Heat, covered, in Microwave Oven an additional
5 minutes. 3. Add carrot slices and heat, covered, in Microwave Oven
5 minutes longer. 4. Remove chicken pieces from broth and set chicken
aside until cool enough to handle. Reserve broth. 5. Remove chicken
from bone: and cut into bite-sized pieces. 6. Discard bones, bay
leaves and peppercorns. Skim any excess fat from chicken broth. 7.
Return chicken to casserole. 8. In a small bowl combine flour, the
3/4 cup cold water and the sage until smooth. Gradually stir flour
mixture into chicken mixture. 9. Heat, covered, in Microwave Oven 5
minutes or until gravy is thickened and smooth. Stir occasionally.
10. Prepare dumpling dough in a small bowl by combining biscuit mix,
milk and parsley flakes; stir with a fork until just blended. 11. Add
mushrooms and peas to chicken and gravy mixture. 12. Drop dumpling
dough by spoonfuls onto hot chicken mixture to form 6 dumplings and
heat, covered, in Microwave Oven 4 minutes. 13. Uncover casserole and
heat an additional 2 to 4 minutes or until dumplings are no longer
doughy on the underside.
Servings: 4 servings
Chicken & Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
Experts have tracked the existence of recipes way back into the distant past, in truth as far back as the early Egyptians, and maybe even further. However, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans used many aromatic flavours, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the curry that is served today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. In the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on food, some of which are now in academic collections. During the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes of the day. By the arrival of the 20th century, recipe publications were in great demand, as a result of better eduction, people having increased spare time and having more disposable income. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken & Dumplings recipe.
